Elegant, Easy Peas-y White Fish

I was at STK the other night and ordered their striped white bass, which was served with a pea purée and chorizo. The dish itself was pretty underwhelming (sorry, STK – I still love your steak!) but the presentation was beautiful and the inspiration was pretty obvious: it is prime pea season at Magnolia Gardens:

I love peas. I didn’t used to love peas. In fact, the only peas I liked was the pea soup at Pea Soup Anderson’s in Buellton. But that was because I’d never tried fresh peas. Like, really fresh peas. They were a revelation – this was the first item I’d grown in my garden that had a transformative taste – it was a reason to plow ahead with Magnolia Gardens and discover the world of veggies & plants that were bursting with flavor & freshness.

So yeah, I tried to recreate the dish – and hopefully make it better. I think I did. Try it yourself, I hope you enjoy.

Ingredients

  • 1.5 lb. wild caught and 1/2″ thick Cod or Halibut
  • 3 cloves garlic, chopped
  • 2 whole shallots, sliced
  • 3 cups peas (frozen is fine)
  • 4 tbsp. butter
  • 2 tbsp. EVOO
  • 1 cup fresh-shucked peas
  • 3 tbsp. mustard seeds, crushed or ground
  • 3 slices bacon, broken into crumbles
  • 1/2 bell pepper, diced
  • fennel or dill to taste
  • salt & pepper, to taste

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Directions

  • spread ground mustard, salt & pepper on the fish
  • heat 2 tbps of butter over medium heat, add shallots and caramelizing for five minutes
  • add frozen peas + 1 cup of water and salt and pepper, and cover partially; cook until sauce is reduced, 7-9 minutes
  • puree peas, 2 tbsp of butter, salt and pepper in a food processor; transfer to a pot and keep warm over low heat
  • heat oil in skillet over medium-high heat. Add fish and sear/sautée. Flip once until golden brown, about 4 minutes on first side, 2-3 on second
  • divide pea purée, and top with fish; spoon over sauce and garnish with dill, bacon, bell peppers and serve
  • Yum!

 

 

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