John Myers
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Cod Fillet on Bed of Vegetables in Wok with Mushy Peas
The perfect cod fillet on bed of vegetables in wok with mushy peas recipe with a picture and simple step-by-step instructions.
Cod fillet on bed of vegetables:
- 2 Cod fillets à 150 g
- 100 g Carrot
- 100 g Mushrooms
- 1 Red onion approx. 50 g
- 2 Spring onions approx. 25 g
- 1 tbsp Olive oil
- 50 ml White wine
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Pea puree:
- 100 g Peas frozen
- 1 Clove of garlic
- 10 ml Vegetable broth (1 teaspoon instant)
- 1 tsp Lime juice
- 2 big pinches Coarse sea salt from the mill
Serve:
- 2 Discs Lime
- 2 Stalk Parsley
Cod fillet on bed of vegetables in a wok:
- Wash the cod fillet, pat dry with kitchen paper and divide into 2 portions of approx. 150 g each. Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable peeler / peeler and cut into decorative carrot slices (approx. 2 – 3 mm thick) with the knife. Clean / brush the mushrooms, halve and cut into slices. Peel and halve the onion and cut into small wedges. Clean and wash the spring onions and cut diagonally into rings. Heat olive oil (1 tbsp) in a wok, fry / stir-fry the vegetables (carrot blossoms, mushroom slices, onion wedges and spring onion rings) one after the other and deglaze with the white wine (50 ml). Place the two cod fillets on the bed of vegetables, season with coarse sea salt from the mill (2 big pinches each) and colored pepper from the mill (2 big pinches each), close with a lid and cook for about 20 minutes at a low temperature.
Pea puree:
- Boil the peas in the vegetable stock (100 ml) with a clove of garlic pressed through the garlic press for about 5 minutes, pour off the remaining liquid, puree the peas with the hand blender and finally with lime juice (1 teaspoon) and coarse sea salt from the mill ( 2 big pinches).
Serve:
- Cod fillet on a bed of vegetables with pea puree and garnished with a lime wedge and parsley stalks, serve.
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