for 4 person

Pea puree

	oil for frying
1	spring onion, roughly chopped
500 g	frozen peas
2 dl	vegetable bouillon
a little	pepper
3 tbsp	tarragon, finely chopped

Cod fillets

1 tbsp	oil
1	spring onion incl. green part, cut into rings
3 dl	white wine
600 g	Royal cod fillet (MSC)
¼ tsp	salt
a little	pepper
1 dl	cream
¼ tsp	salt
a little	pepper

Caramelized bacon

50 g	diced bacon
1 tbsp	icing sugar

How it's done

Pea puree

Heat the oil in a pan. Sauté the onion, add the peas and stock, cover and simmer for approx. 5 mins. Puree the peas, season. Top with 1 tbsp of the tarragon, set the rest aside.

Cod fillets

Heat the oil in a pan, sauté the onion. Pour in the wine, add the reserved tarragon, bring the liquid to the boil. Remove the pan from the heat, season the fish, add to the liquid, cover and allow to infuse for approx. 3 mins. Remove the fish fillets from the pan, cover and keep warm.

Reduce the liquid to approx. 200 ml, pour in the cream, bring to the boil, simmer for approx. 3 mins., season.

Caramelized bacon

Fry the bacon in a frying pan until crispy, without adding any oil. Add the icing sugar and cook briefly. Plate up the cod fillets and pea puree, top with the bacon.

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