Roasted Black Cod Pappardelle with Leeks / Spring Pea Purée / Sage Cream / Fried Sage Leaves

Name: Roasted Black Cod Pappardelle with Leeks / Spring Pea Purée / Sage Cream / Fried Sage Leaves
Yield: Serves 2
Ingredients: ¼ tsp (1 mL) white pepper; ⅓ cup (80 mL) fish stock; 1½ cups (375 mL) whipping cream; ⅓ cup (80 mL) white wine; 1 tsp (5 mL) lemon juice; ½ cup (125 mL) hazelnuts; 5 pappardelle nests; ½ tsp (2.5 mL) salt; 1 Tbsp (15 mL) vegetable oil; 3 Tbsp (45 mL) unsalted butter; 1 cup (250 mL) washed and sliced leeks; ¼ tsp (1 mL) dried thyme; ¼ tsp (1 mL) salt; ½ tsp (2.5 mL) pepper; ⅓ cup (80 mL) water; ½ medium shallot, sliced; 1⅓ cups (330 mL) frozen peas; 1 Tbsp (15 mL) unsalted butter; 1 tsp (5 mL) minced garlic; ⅓ cup (80 mL) finely diced pancetta; ¼ cup (60 mL) chopped fresh sage; 1 medium shallot, thinly sliced; Two 5 oz (155 g) black cod fillets, skin on; Parmesan cheese, shaved; ⅓ cup (80 mL) vegetable oil; 10 sage leaves (approx.)

Preparation info

Serves
2

Difficulty
Easy

Appears in

Fish for You

By Spencer Watts

Published 2022

About

This pasta has the attitude of a hunter’s dinner. The buttery leeks and sage cream are the perfect supporting roles for the fatty fish. With crunchy hazelnuts and a bright green purée, this recipe provides a whole new outlook on pasta.

I serve this pasta on a large plate or in a shallow bowl. The noodles are so thick they pile up easily, creating the perfect mountain to dig into.

Roasted Black Cod Pappardelle with Leeks / Spring Pea Purée / Sage Cream / Fried Sage Leaves

Ingredients

Method

Photos