Cod with Minted Pea Veloute and Orange-Radish Salad (Serves 4)
For Cod
Preheat oven to 425ºF. Place four 4-6 oz. cod fillets in foil boat and drizzle with 3 tablespoons butter, juice of 1 lemon, salt and pepper. Bake for 13 minutes or until done.
For Veloute
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 cups chicken or vegetable stock
- 3 1/2 cups frozen or fresh peas
- 1/2 cup chopped fresh mint
- 1/2 cup crème fraiche
- Salt and pepper to taste
Instructions:
Place the butter into a pot and melt over medium heat. Stir in the flour to make a smooth paste.
Pour in the stock and bring to a simmer.
Add peas and mint and heat until the peas are warm and slightly cooked.
Blend until smooth and pass through a chinois or strainer.
Return to heat, season to taste and allow to warm through before serving.
Stir in 1/2 cup crème fraiche.
For Salad
In a bowl, neatly cut two oranges into thin strips. Julienne three radishes and add 1/2 cup chopped cilantro and two finely chopped green onions. Squeeze the juice of one orange over and season with salt and pepper. Set microgreens, pumpkin seeds and chili oil aside until plating.
Plating
Spoon veloute on plate. Top with cod and spoon orange salad on top. Sprinkle with microgreens and drizzle with chili oil and pumpkin seeds. Serve with coconut rice or black rice.
Shelley Long is a passionate home cook who loves creating, exploring and sharing the gift of food.
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