Pan Fried Cod, Pea Puree & Smoked Bacon Cream Sauce

Serves 2-3.     Prep Time   45minutes.    Cooking Time

Ingredients

1pk cod fillets (400g)
250g frozen peas
25g butter
salt & pepper
1/2 lemon

Sauce

125g Shallots (sliced)
150ml fish stock
100g maple smoked bacon (roughly diced)
25ml double cream
125ml milk
35g butter

Method

• Cook the peas as per instruction on the pack. Pour into iced water to stop them cooking any further. Leave to drain in a seive

• Place the diced bacon and milk in a pan and bring to the boil
• In a seperate frying pan add the butter. When melted add the shallots and a pinch of salt. Fry for a few minutes. DO NOT COLOUR
• Add stock, cream and milk and bacon infusion to the pan and slowly cook for 20minutes
• After 20minutes put all the ingredients into a blender and season to taste

• Meanwhile pass the peas through the seive into a pot. Discard the shells
• Add butter to the peas, season to taste and heat through

• Season the cod with salt and pepper
• Heat a pan with some olive oil and add the cod
• Cook for approx. 3minutes on each side, being careful not to overcook
• Add a squeeze of lemon

• Spoon the pea puree in the middle of the serving plates and arrange the cod on top
• Add the sauce