Atlantic cod & French style peas
If you say fish, a Faroe Islander will most likely answer cod. The Atlantic cod has had a significant role in the Faroese economy and gastronomy throughout history.
A piece of fresh cod is some of the best-tasting seafood you can get. The flaky flesh of the cod has a slightly sweet, delicate taste and almost shines on the plate. The taste is mild, so cod works well with many other flavours.
Poached cod with French-style peas is an easy dish to make. It is a delicious spring and summer meal that highlights the fresh taste of the cod, complemented by the sweet peas and shallots, crunchy carrots, and the salty, crusty taste of pork.
Method
Salt the fillets lightly and set them aside while you prepare the other ingredients. If your fillets have the skin on, leave it on, as it gives the fish more flavour while cooking.
Cut the bacon or jamón into lardons (cubes) and fry them in a pan until they have a crunchy crust. Remove them from the pan. There is no need to clean the pan because the remaining fat gives the dish more flavour.
Put the peas and carrots in boiling water for 15 to 30 seconds, then transfer them to a bowl of ice-cold water to stop the cooking.
Cut the shallots into chunky slices. These will give the dish sweetness and texture.
Melt the butter in the pan, but don’t let it brown. In this dish, we only want butter's clean, simple taste.
Add the wine before the butter starts browning, and lower the heat. Place the fillets in the pan skin-side up and poach gently in the butter and wine for about 6-8 minutes. Don’t turn them, but baste the fillets with the liquid while poaching so they also get moisture and heat from the top.
When the cod is poached, put it on a plate to rest. Pour a spoon of the butter and wine liquid over the cod, and put a lid on (you can use an upturned bowl).
Sauté the shallots in the pan in the remaining liquid for a few minutes until they soften.
Pour in the chicken stock, add the peas and carrots and glaze them.
When the vegetables are done, you are ready to plate the dish.
Peel the skin of the fillets. Top with the peas, carrots, shallots and some poaching juice. Finish with the lardons and garnish with mint and pea leaves.
You can serve the dish with boiled new potatoes.
A collaboration between Matkovin, Visit Faroe Islands and Faroeseseafood.
