Cod With Green Pea Coulis And Bacon Recipes

STEAMED COD AND MIXED GREEN PEAS WITH BASIL VINAIGRETTE

Steps:

• Make the vinaigrette: Combine oil, lemon juice, sugar, and 1/2 teaspoon salt in a blender or food processor. Add chopped basil, and pulse to combine.
• Make the fish and peas: Bring 1 inch of water to a boil in a medium saucepan. Remove the center stem from a collapsible steamer basket (or use a bamboo steamer), and line with basil leaves. Place fish on top of basil, and season generously with salt. Set basket in saucepan. Steam, covered, for 2 minutes. Add peas, and steam, covered, until fish is opaque throughout and peas are bright green and tender, about 3 minutes more.
• Transfer fish and peas to a plate using a spatula. Top with radish, and drizzle with some vinaigrette. Season with salt. Garnish with small basil leaves.

COD WITH GREEN PEA COULIS AND BACON

Steps:

• Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour 2 tbsp drippings into small bowl (discard any remaining drippings). Melt 1 Tbsp butter with 1 Tbsp drippings in same skillet over medium-high heat. Add shallots; sauté 2 minutes. Add clam juice and wine; boil until slightly thickened, about 5 minutes. Add peas and simmer 1 minute. Puree pea mixture in processor. Season with salt and pepper. (Can be made 2 hours ahead. Set bacon and puree aside at room temperature.) Melt remaining 1 Tbsp butter with 1 Tbsp reserved bacon drippings in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Dust lightly with flour. Add to skillet; sauté until opaque in center, about 4 minutes per side. Transfer fish to plates. Add pea puree to drippings and bring to boil, stirring frequently. Spoon sauce around fish. Sprinkle with bacon.