Chamomile-Butter Poached Cod with Sweet Pea Purée

 

For the pea purée:

2 T. butter

Salt and pepper, for seasoning

1 lb.(16-oz. package) frozen peas

1/2 shallot, sliced

2 garlic cloves, smashed

2 C. vegetable stock

For the cod:

1 lb. fresh cod filets, portioned into 4 equal servings

Salt and pepper, for seasoning

4 T. water

1 lb.(4 sticks) salted butter, cut into T. portions, divided

1 chamomile tea bag

1 sprig tarragon

1 bay leaf

2 garlic cloves, smashed

1 lemon, halved

Flaky salt, to taste

Freshly cracked black pepper, to taste

 

Heat a skillet over medium heat. Add two T. of butter, salt and pepper, sliced shallot, crushed garlic cloves, and peas. Add stock and warm through. Blitz in a food processor until smooth. Optionally, push through a fine mesh strainer to make it extra smooth. Return to skillet and keep warm over low heat. Pat dry cod filets and season with salt and pepper. In a small saucepan over medium-low heat, bring 4 T. of water to a simmer. Whisking constantly, add a few pats of butter at a time, ensuring butter is completely emulsified before continuing to add more butter. When all of the butter has been added, add the chamomile tea bag, tarragon, bay leaf, garlic, and shallot. Allow to infuse for about a minute, ensuring the butter sauce does not exceed 180°F/82°C. Add 2 filets of cod at a time to saucepan. You want the cod to be completely submerged; if it is not, baste often. Cook until cod just begins to flake, around 5 minutes, ensuring butter never exceeds 180°F/82°C. Transfer to a plate and repeat with the remaining filets. Plate cod over pea purée, spoon a bit of your butter sauce over it, and finish with a squeeze of lemon, flaky salt, and freshly cracked pepper.