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Poached cod fillet with pea puree
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 442
  • Fat about 18g
  • Carbohydrates about 21g
  • Protein about 38g
This is needed
This is needed for 4 people
Pea puree
  • 1 spring onions, roughly chopped
  • oil for frying
  • 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
  • 0.25 tsp salt
  • 600 g Royal cod fillets (MSC)
  • 1 dl cream
  • a little pepper
Caramelized bacon
  • 50 g diced bacon
  • 1 tbsp icing sugar
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And that's how it's done
And that's 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.