Easy dish to make using frozen cod flowers steamed and plated on a pea velouté. Delicate and very tasty, as well as healthy, it will satisfy you and the people you cook it for.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Steam
- Cuisine: Italian
Ingredients
- 1 red onion
- to taste extra virgin olive oil
- 7 oz frozen peas
- to taste salt
- coffee cups white wine
- 1 package frozen cod flowers
- 4 cherry tomatoes
- to taste chopped parsley
Steps
Finely chop the red onion
Heat the oil in a non-stick pan and sauté the onion
Add the frozen peas, add salt, let them absorb the flavors and deglaze with white wine until the alcohol has evaporated
Let cook over medium-low heat with the lid on for about 15 minutes
In another non-stick pan, place the cod flowers leaving space between each piece, add salt, a drizzle of oil, and 1/2 coffee cup of water without wetting the top of the fish
Place the chopped onion on top of each cod flower, add 2 crushed garlic cloves, turn on the heat to medium-low, cover with the lid, and cook for 15 minutes
Transfer the cooked peas to a beaker and blend with an immersion blender to form a velouté
Take a plate, put the pea velouté as a base, and lay the cooked cod flowers on it, add halved cherry tomatoes on top, a drizzle of oil, and a sprinkle of chopped parsley
Tip!
Alternatively to cod flowers, you can also use regular frozen fillets, even from other types of fish like sea bream or pangasius. The cooking process remains the same.
