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Pea Puree frozen peas fresh mint lemon juice grapeseed oil salt marinade coriander seed black peppercorns white wine shallots thyme bay leaves lemon juice orange juice lemon orange honey POUPON salt cod fillets white wine vinegar sugar black mustard seed POUPON Barley Mushroom Salad shiitake mushrooms oyster grapeseed oil salt shallots hot cooked barley tomatoes Italian parsley fresh chives pancetta nonfat yogurt ground sumac
Viewed: 98 - Published at: 2 years agoIngredients
- Minted Pea Puree
- 2 qt. frozen peas
- fresh mint
- 6 Tbsp. lemon juice
- 6 Tbsp. grapeseed oil
- 2 Tbsp. salt
- Marinade/Finishing Sauce
- 2 Tbsp. coriander seed
- 2 Tbsp. black peppercorns
- 3 cups white wine
- 3 cups shallots, diced
- 12 each fresh thyme sprigs
- 6 each bay leaves
- 1 qt. lemon juice
- 3 cups orange juice
- 6 each zest of 1 lemon
- 6 each zest of 1 orange
- 1 qt. honey
- 1 qt. GREY POUPON Classic Dijon Mustard
- to taste salt and ground black pepper
- 24 each cod fillets (8 oz. each)
- Mustard Seed Compote
- 6 Tbsp. white wine vinegar
- 1/2 cup sugar
- 1/2 cup yellow mustard seed
- 1/2 cup black mustard seed
- 3 Tbsp. GREY POUPON Country Dijon Mustard
- Barley Mushroom Salad
- 2-1/4 qt. shiitake mushrooms, coarsely chopped
- 1-1/4 gal. oyster or maitake mushrooms, coarsely chopped
- 3/4 cup grapeseed oil
- to taste salt and ground black pepper
- 2 cups shallots, julienne
- 3 qt. hot cooked barley
- 2 cups sun-dried tomatoes, diced
- 3/4 cup Italian parsley, gently torn
- 6 Tbsp. fresh chives, 1/4-inch batons
- 24 slices pancetta, thinly sliced, oven-crisped
- Assembly
- 1-1/2 qt. plain nonfat yogurt, smoked (See Tip.)
- 6 Tbsp. ground sumac
Method
- Minted-Pea Puree: Blanch peas in boiling water 1 min.
- Add mint; blanch 30 sec.
- Drain pea mixture, reserving 3 cups of the water (or 1/2 cup of the water for trial recipe).
- Place pea mixture and remaining ingredients in blender.
- Process until pureed, gradually adding enough of the reserved water until mixture is creamy.
- Refrigerate until ready to use.
- Marinade/Finishing Sauce: Toast coriander and black peppercorns in 350 degrees F standard oven 2 to 3 min.
- or until aromatic.
- Bring wine, shallots, thyme and bay leaf just to boil in medium saucepan; simmer until reduced by half.
- Add lemon and orange juices, zest, honey and toasted coriander and peppercorns; simmer 10 min.
- Discard bay leaves.
- Cool slightly.
- Stir in mustard, salt and ground black pepper; cool completely.
- Pour half over fish in non-reactive pan; turn to evenly coat both sides of each fillet.
- Refrigerate 1 hour to marinate.
- Reserve remaining sauce for later use.
- Mustard Seed Compote: Heat vinegar in small saucepan on medium-low heat.
- Add sugar; cook until dissolved, stirring occasionally.
- Add mustard seeds and mustard; cook on low heat until seeds swell slightly and are soft to the bite, adding water if necessary to prevent sugar from caramelizing, Cool slightly; set aside.
- Barley-Mushroom Salad: Saute mushrooms in hot oil on high heat until golden brown.
- Season with salt and ground black pepper.
- Add shallots; simmer on low heat 2 min.
- Add to barley with remaining ingredients.
- For each serving: Remove 1 fish fillet from marinade.
- Add to hot skillet; cook on medium-high heat until seared on both sides, turning once.
- Brush with about 1/3 cup of remaining Marinade/Finishing Sauce.
- Transfer fish to shallow pan.
- Bake in 325 degrees F convection oven several minutes or until fish flakes easily with fork.
- Warm 2 Tbsp.
- Yogurt; spoon onto serving plate.
- Top with 1 Tbsp.
- Mustard Seed Compote, 3/4 tsp.
- sumac, 3/4 cup Barley-Mushroom Salad and fish.
- Spoon about 3 Tbsp.
- of Minted-Pea Puree next to fish.
