toodle.

Pan-Fried Cod on a Bed of Pea Purée with Smoked Bacon and Shallot Cream Sauce

Pan-fried cod served over a creamy pea purée with roasted shallots and a frothy bacon-infused shallot velouté sauce.

SeafoodBaconMain CourseGourmetPeasCod
Estimated Nutrition
Calories
780.1
kcal / serving
3120.4 kcal total
Carbs
29.6g
per serving
118.4 g total
Fat
51.3g
per serving
205.2 g total
Protein
49.7g
per serving
198.8 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
1
Sherry Vinegar
A splash for deglazing
Dairy
50
g
Butter
For the pea purée
50
ml
Cream
250
ml
Milk
70
g
Butter
For the velouté
50
g
Butter
For the roasted shallots
Fruits
1
piece
Lemon
Juiced
Liquids
290
ml
Fish Stock
Meat
200
g
Bacon
Smoked trimmings
NutsSeeds
1
bunch
Chives
Chopped
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
1
piece
Bay Leaf
1
sprig
Thyme
Large sprig
OilsFats
1
1
Olive Oil
For frying
Seafood
800
g
Cod
Four steaks, each weighing 200g
Vegetables
500
g
Peas
Frozen
250
g
Shallots
Sliced, for the velouté
12
piece
Shallots
Peeled, whole for roasting

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16