Fish
Cod loin with pea cream and morels
A delicate fish dish where pan-fried cod rests on a pea cream, with morels sautéed with shallot. Morel fleur de sel provides the finishing seasoning.
- Serves
- 2 people
- Preparation
- 15 min
- Cooking
- 20 min
Ingredients
Method
Sweat the shallot in 25 g of butter. Add the morels and leave them to cook for five minutes, then season.
Bring a pan of salted water to the boil and cook the peas for three minutes.
Drain them, then blend with 25 g of butter and the single cream. Adjust the seasoning.
Cut the cod into two portions. Cook it in a frying pan with a knob of butter until the flesh is pearly and just begins to flake.
Spoon the pea cream into the base of the plates, place the fish on top.
Sprinkle with a little morel fleur de sel and serve immediately.