About this recipe
Cod that literally melts in your mouth. Pea purée like emerald velvet. Lime foam gentle as a cloud. And when you close your eyes, you're back on the coast. In his kitchen. And you know you're home.
Ingredients
For the fish
- 2x fresh cod fillets (skinless)
- to taste sea salt, freshly ground pepper
- 1x lime (zest and juice)
- 2 tbsp olive oil + a bit of butter
- 1x garlic clove, lightly crushed
- pinch thyme or rosemary (fresh, ideally)
For the pea purée
- 200 g frozen (or fresh) peas
- a bit butter and cream
- to taste salt, nutmeg, lemon juice
For lime foam (optional, but divine!)
- 50 ml heavy cream
- 1 tbsp lime juice
- pinch salt
Preparation Steps
Purée
Briefly cook the peas (3-4 minutes), drain and blend with butter, a bit of cream, salt and a drop of lemon into a smooth mixture. You can strain through a sieve for extra smoothness.
Cod
Salt and pepper it, grate lime zest over it. In a pan, heat oil with garlic and herbs. Add fillets, sear about 2-3 minutes on each side. At the end, add a piece of butter and baste the fish with the pan juices.
Lime foam (for high romance effect)
Whip cream to stiff peaks with lime and a pinch of salt. Serve as a small cloud next to the fish – it's like a touch of heaven.
Chef's Tips
🐟 How to keep cod whole and juicy
Fresh cod with skin holds its shape. If skinless, choose a thicker fillet. Salt it and let it rest 10-15 min, then pat dry with paper towel.
🔥 Perfect searing
Pan must be heated, fat gently foaming. Don't flip too often. Can finish briefly in oven or under a lid.
🎯 Doneness signal
Firm to touch but springy. Flakes separate but doesn't crumble. And if it does fall apart a bit? We'll say it was intentional – deconstructed Atlantic poetry.
💡 Final touch
At the end, lightly spray with lemon oil through a sieve — and it will smell like summer rain.
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