Chamomile-Butter Poached Cod with Sweet Pea Purée Recipe on Food52

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Chamomile-Butter Poached Cod with Sweet Pea Purée Recipe on Food52
PeaCodSpring
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Poaching cod quickly in a chamomile-infused beurre monté, a simple and delicious French sauce of emulsified butter, gently cooks the fish to perfection.

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. —Heat a skillet over medium heat.

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. 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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