Cod, Pea Purée and Crab

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

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
Gluten-free
Mediterranean

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