Salt Cod with Peas, Mint, and Prosciutto

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Preparation info

  • Difficulty

    Easy

  • Serves

    2

Appears in

Kitchen of Light: New Scandinavian Cooking

Kitchen of Light

By Andreas Viestad

Published 2003

  • About

PEAS WITH SALT-CURED MEAT OR COD IS OLD-FASHIONED WORKING-CLASS FOOD, BUT HERE THEY COMBINE TO MAKE AN ELEGANT, FRESH-TASTING DISH.

Ingredients

  • Two ½-pound lightly salted cod fillets, skin on (see Note)
  • 1 tablespoon plus 2 teaspoons unsalted butter
  • 1½ cups shelled green peas
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons chopped fresh mint
  • ¼ pound prosciutto, chopped
  • 1 tablespoon lightly salted dried green snack peas or pistachios, crushed into a fine powder

Method

Soak the fish in ice water for 15 to 20 minutes, or place it in a colander in the sink under cold running water for 15 to 20 minutes. Pat dry with paper towels.

In a large nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Add the fillets skin side down, and cook for 7 to 9 minutes, until the fish flakes easily with a fork.

Meanwhile, in a small pot, cook the peas in lightly salted boiling water for 3 to 4 minutes, or until tender but still firm. Drain the peas, return to the pot, and add the shallots, mint, prosciutto, and the remaining 2 teaspoons butter, tossing to mix. Reheat for 1 to 2 minutes.

Arrange the cod and peas on plates, sprinkle the cod with the dried peas, and serve.