Pan Roasted Cod, Crushed Peas, Radish and Herb Dressing

Sat, 15 February 2020

Chef Tommy Butler from the Radisson Blu Royal Hotel on Dublin’s Golden Lane joins us this morning with this delicious recipe.

Pan Roasted Cod, Crushed Peas, Radish and Herb Dressing

 

Ingredients:

(serves 2)

 

2 Cod Fillets

Sea salt

50g Butter

White pepper

1 Lemon zest & juice

 

For the Crushed Peas:

300g Peas

50g Shallots 

Olive oil

100ml Cream

200g Dill or Parsley, Basil, Mint & Chive combined

 

For the pickle:

50g Sugar

200ml White wine vinegar

100ml Water

a general rule is 2/3 vinegar to 1/3 water when making brine. boil the ingredients & add the sliced radishes & cool. the longer they are left to rest, the better.

 

Method:

1. For the cod, place the pan over a medium-high temperature to heat & coat the base with some oil
2. Pat the fish skin dry with kitchen roll before seasoning with salt & pepper
3. Once the pan is hot, gently place the fish in the pan, skin-side down and cook for 2-3 minutes until the skin is nicely golden and crisp
4. When it has cooked ¾ up the side & becomes more opaque, it is time to cover the fish.  Allow to cook for a further minute.
5. Gently slide the spatula under the fish, paying particular attention not to damage the lovely crisp skin you have worked so hard to create, and turn the fish over carefully
6. Add a knob of butter & a squeeze of lemon juice to the pan, swirl or baste the fish for 1 more minute then remove.
7. For the crushed peas, sauté the shallots & garlic and deglaze with white wine
8. Add the cream & cook for 2 minutes.  Then add the peas & crush with a fork to absorb.
9. Add the fresh herbs, lemon juice & season
10. To serve, place a spoonful of the crushed peas onto the plate, add the cod and pickled radish and some herb oil to freshen up the plate.