Cod, Pea Purée and Crab

Name: Cod, Pea Purée and Crab
Yield: Serves 4
Cuisine: France
Ingredients: 1 teaspoon finely chopped chives; butter, extra, to monte with the crab and pea sauce; black mint, dill, bronze fennel and fava flowers, to serve; 875 ml (30 fl oz/3½ cups) cider vinegar; 4 tablespoons freshly picked crabmeat; 3 tablespoons pickling liquid (from the mussels); 270 g (9½ oz/1¾ cups) fresh peas, blanched; 1 tablespoon unsalted butter, softened; 310 g (11 oz/2 cups) fresh peas, blanched; 4 fresh cod fillets, 150 g (5½ oz) each; 4 tablespoons butter; 6 bay leaves; 1 teaspoon salt; 1 lemon; 2 tablespoons salt; 4 tarragon stalks; 1 teaspoon finely chopped coriander (cilantro) leaves; 10 peppercorns; 2 tablespoons dry white wine; 500 ml (17 fl oz/2 cups) dry white wine; 1 cup thickened (whipping) cream, hot; 900 g (2 lb) steamed mussels; 220 g (7¾ oz/1 cup) caster (superfine) sugar

Preparation info

Serves
4

Difficulty
Medium

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

You will need to begin this recipe five days ahead.

Ingredients

4 tablespoons butter
4 fresh cod fillets, 150 g (5½

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

To make the pickled mussels, put the vinegar, sugar, wine, peppercorns, salt and herbs into a large saucepan over medium heat and cook until the sugar and salt have completely dissolved, adjusting the sugar to taste. Let cool, then add the mussels, cover and stand in the refrigerator for 5 days.

To make the pea purée, put all the ingredients except the cream into a blender. Blend on hig