Sautéed Cod with Pea Cream

Ingredients

• 1.2 kg Cod
• 1 tbsp Mustard seeds
• 4 tbsp Unsalted butter
• 2 pcs Shallot, finely chopped
• 830 ml Green peas
• 150 g Cream, half and half
• 1 tbsp Dill weed, fresh

Method

1. Sprinkle cod evenly with mustard seeds and let marinate in the refrigerator for 2 hours.
2. Meanwhile, heat butter in a skillet over medium heat. Add shallots; cook until soft, about 5 minutes. Add peas, 1 cup water, and salt and pepper, and cover partially with lid; cook until sauce is reduced, about 10 minutes.
3. Set sauce aside and keep warm. Puree 3⁄4 cup peas, half-and-half, and salt and pepper in a food processor; transfer to a 2-qt. saucepan and keep warm over low heat.
4. Heat oil in a 12″ skillet over medium-high heat. Add cod; cook, turning once, until golden brown, about 4 minutes. Season with salt.
5. Divide pea puree among 6 serving plates and top with cod; spoon over sauce and garnish with dill.