Comments on: Black Cod with Morels and Minty Pea Puree

By: admin

admin — Mon, 14 Sep 2009 01:53:12 +0000

apologies for not being sold in “the process” – did you make the dish? i actually think you are wrong about the fish – of course the cooking time in the oven will change depending on the thickness of your fish. Ours was about 2 inches thick for this dish and the cooking method was quite right and not over cooked or GROSS.

and you’re welcome to your method of the pea puree – it’s our blog and that’s how we made it. but i thank you for your version as well. next time, though, please wait to comment on a cooking method until you’ve tried ours and found it to be wrong. we’ll always be willing to change something that could be wrong in our recipe if it’s been tested.

By: Blackheart

Blackheart — Sun, 13 Sep 2009 22:17:48 +0000

Im not entirely sold in the process for the mint pea puree. i would just sweat some shallots in oil, season, then add my peas, sweat, season, white whine, reduce, veg stock, reduce, then cool it. then i would puree with fresh mint, lemon, and a little evoo. then i would heat it up and emulsify some butter. And I promise, yes I promise, that after crisping the skin in the pan for 2 minutes, and then flipping it and putting it into a 400 degree oven for 8-10 minutes, you will be left with a dry over cooked fish! gross!

By: A Pretty Darn Seasonal Meal - Potato Gnocchetti with Favas, Bresaola and Mint Brown Butter Sauce | We Are Never Full

Sat, 20 Jun 2009 17:27:53 +0000

[...] you may be able to tell, if you are a regular reader of this blog, we love mint. We use it often in the summer because it grows like a freaking weed. Because we live [...]

By: The Purple Foodie

The Purple Foodie — Thu, 18 Jun 2009 19:58:26 +0000

More than the cod and morels i’m excited about the minty pea puree. It just sounds so amazingly refreshing and lovely!

By: Leela@SheSimmers

Leela@SheSimmers — Tue, 16 Jun 2009 14:11:33 +0000

This dish showcases the best of the season. Mint, peas, morels just scream spring to me. What a delicious combination.

By: Lori Lynn @ Taste With The Eyes

Lori Lynn @ Taste With The Eyes — Tue, 16 Jun 2009 14:11:08 +0000

Were you channelling Goldie Hawn in Private Benjamin? That is one of my favorite lines. “I wanna wear my sandals… I wanna go out to lunch. I wanna be normal again!”

Your recipe sounds wonderful. Black Cod is one of my favorite fish. Peas and Morels, both sauces would be great alone, but that this dish has both, fabulous!
LL

By: Sues

Sues — Tue, 16 Jun 2009 03:14:40 +0000

Yess, I feel the same way here in Boston But that meal looks fabulous! I think you just need to cook for the weather you WISH it was and you can find happiness

By: Heather

Heather — Mon, 15 Jun 2009 15:11:01 +0000

Way to zhoozh up cod with mushy peas. We’re getting cooler weather lately, too, but I like it. We had a warning of things to come a few weeks back, and I am really just not ready for 90 degrees yet.

By: Charles Thompson

Charles Thompson — Mon, 15 Jun 2009 01:53:55 +0000

I hope summer arrives soon for you! I commiserate as I much prefer the sun to clouds and rain especially lots of clouds and rain. The dish looks delicious – love the minty pea puree – can’t wait to try it.

By: Yas

Yas — Sun, 14 Jun 2009 00:57:47 +0000

Oh my, the dish looks absolutely gorgeous!
I remember the weather in east area (have lived in Boston for 12 years previously) – Spring comes ‘one afternoon’ and then its suddenly stinky summer time the next day LOL