Honey-Glazed Cod with Barley-Mushroom Salad & Minted-Pea Puree Recipe

Name: Honey-Glazed Cod with Barley-Mushroom Salad & Minted-Pea Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Minted Pea Puree; 2 qt. frozen peas; fresh mint; 6 Tbsp. lemon juice; 6 Tbsp. grapeseed oil; 2 Tbsp. salt; Marinade/Finishing Sauce; 2 Tbsp. coriander seed; 2 Tbsp. black peppercorns; 3 cups white wine; 3 cups shallots, diced; 12 each fresh thyme sprigs; 6 each bay leaves; 1 qt. lemon juice; 3 cups orange juice; 6 each zest of 1 lemon; 6 each zest of 1 orange; 1 qt. honey; 1 qt. GREY POUPON Classic Dijon Mustard; to taste salt and ground black pepper; 24 each cod fillets (8 oz. each); Mustard Seed Compote; 6 Tbsp. white wine vinegar; 1/2 cup sugar; 1/2 cup yellow mustard seed; 1/2 cup black mustard seed; 3 Tbsp. GREY POUPON Country Dijon Mustard; Barley Mushroom Salad; 2-1/4 qt. shiitake mushrooms, coarsely chopped; 1-1/4 gal. oyster or maitake mushrooms, coarsely chopped

Servings: persons

Minted Pea Puree
2 qt. frozen peas
fresh mint
6 Tbsp. lemon juice
6 Tbsp. grapeseed oil
2 Tbsp. salt
Marinade/Finishing Sauce
2 Tbsp. coriander seed
2 Tbsp. black peppercorns
3 cups white wine
3 cups shallots, diced
12 each fresh thyme sprigs
6 each bay leaves
1 qt. lemon juice
3 cups orange juice
6 each zest of 1 lemon
6 each zest of 1 orange
1 qt. honey
1 qt. GREY POUPON Classic Dijon Mustard
to taste salt and ground black pepper
24 each cod fillets (8 oz. each)
Mustard Seed Compote
6 Tbsp. white wine vinegar
1/2 cup sugar
1/2 cup yellow mustard seed
1/2 cup black mustard seed
3 Tbsp. GREY POUPON Country Dijon Mustard
Barley Mushroom Salad
2-1/4 qt. shiitake mushrooms, coarsely chopped
1-1/4 gal. oyster or maitake mushrooms, coarsely chopped
3/4 cup grapeseed oil
to taste salt and ground black pepper
2 cups shallots, julienne
3 qt. hot cooked barley
2 cups sun-dried tomatoes, diced
3/4 cup Italian parsley, gently torn
6 Tbsp. fresh chives, 1/4-inch batons
24 slices pancetta, thinly sliced, oven-crisped
Assembly
1-1/2 qt. plain nonfat yogurt, smoked (See Tip.)
6 Tbsp. ground sumac

1
Minted-Pea Puree: Blanch peas in boiling water 1 min.
2
Add mint; blanch 30 sec.
3
Drain pea mixture, reserving 3 cups of the water (or 1/2 cup of the water for trial recipe).
4
Place pea mixture and remaining ingredients in blender.
5
Process until pureed, gradually adding enough of the reserved water until mixture is creamy.
6
Refrigerate until ready to use.
7
Marinade/Finishing Sauce: Toast coriander and black peppercorns in 350 degrees F standard oven 2 to 3 min.
8
or until aromatic.
9
Bring wine, shallots, thyme and bay leaf just to boil in medium saucepan; simmer until reduced by half.
10
Add lemon and orange juices, zest, honey and toasted coriander and peppercorns; simmer 10 min.
11
Discard bay leaves.
12
Cool slightly.
13
Stir in mustard, salt and ground black pepper; cool completely.
14
Pour half over fish in non-reactive pan; turn to evenly coat both sides of each fillet.
15
Refrigerate 1 hour to marinate.
16
Reserve remaining sauce for later use.
17
Mustard Seed Compote: Heat vinegar in small saucepan on medium-low heat.
18
Add sugar; cook until dissolved, stirring occasionally.
19
Add mustard seeds and mustard; cook on low heat until seeds swell slightly and are soft to the bite, adding water if necessary to prevent sugar from caramelizing, Cool slightly; set aside.
20
Barley-Mushroom Salad: Saute mushrooms in hot oil on high heat until golden brown.
21
Season with salt and ground black pepper.
22
Add shallots; simmer on low heat 2 min.
23
Add to barley with remaining ingredients.
24
For each serving: Remove 1 fish fillet from marinade.
25
Add to hot skillet; cook on medium-high heat until seared on both sides, turning once.
26
Brush with about 1/3 cup of remaining Marinade/Finishing Sauce.
27
Transfer fish to shallow pan.
28
Bake in 325 degrees F convection oven several minutes or until fish flakes easily with fork.
29
Warm 2 Tbsp.
30
Yogurt; spoon onto serving plate.
31
Top with 1 Tbsp.
32
Mustard Seed Compote, 3/4 tsp.
33
sumac, 3/4 cup Barley-Mushroom Salad and fish.
34
Spoon about 3 Tbsp.
35
of Minted-Pea Puree next to fish.

899

kcal

Calories

Fat

210

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 41 ingredients. The key ingredients include: Minted Pea Puree, 2 qt. frozen peas, fresh mint, 6 Tbsp. lemon juice, and more.

Yes, Honey-Glazed Cod with Barley-Mushroom Salad & Minted-Pea Puree falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Honey-Glazed Cod with Barley-Mushroom Salad & Minted-Pea Puree

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