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Prep time
15 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
Cod, or bacalao as I’ve always known it, is a go-to of mine, but mainly in its salted and dried state. One wouldn’t think this deeply fishy, dried fish is actually incredibly delicate and sweet when fresh. Poaching the cod quickly in a chamomile-infused beurre monté, a simple and delicious French sauce of emulsified butter, gently cooks the fish to perfection. A sweet pea purée rounds out the dish, but mashed potatoes would work well here, too. —César Pérez
Ingredients
- For the pea purée:
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2 tablespoons
butter
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Salt and pepper, for seasoning
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1 pound
(16-ounce package) frozen peas
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1/2
shallot, sliced
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2
garlic cloves, smashed
- For the cod:
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1 pound
fresh cod filets, portioned into 4 equal servings
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Salt and pepper, for seasoning
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4 tablespoons
water
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1 pound
(4 sticks) salted butter, cut into tablespoon portions, divided
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1
chamomile tea bag
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1 sprig
tarragon
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1
bay leaf
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2
garlic cloves, smashed
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1
lemon, halved
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Flaky salt, to taste
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Freshly cracked black pepper, to taste
Directions
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Heat a skillet over medium heat. Add two tablespoons of butter, salt and pepper, sliced shallot, crushed garlic cloves, and peas. Add stock and warm through. Blitz in a food processor until smooth. Optionally, push through a fine mesh strainer to make it extra smooth. Return to skillet and keep warm over low heat.
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Pat dry cod filets and season with salt and pepper.
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In a small saucepan over medium-low heat, bring 4 tablespoons of water to a simmer. Whisking constantly, add a few pats of butter at a time, ensuring butter is completely emulsified before continuing to add more butter. When all of the butter has been added, add the chamomile tea bag, tarragon, bay leaf, garlic, and shallot. Allow to infuse for about a minute, ensuring the butter sauce does not exceed 180°F/82°C.
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Add 2 filets of cod at a time to saucepan. You want the cod to be completely submerged; if it is not, baste often. Cook until cod just begins to flake, around 5 minutes, ensuring butter never exceeds 180°F/82°C. Transfer to a plate and repeat with the remaining filets.
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Plate cod over pea purée, spoon a bit of your butter sauce over it, and finish with a squeeze of lemon, flaky salt, and freshly cracked pepper.
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