Chamomile-Butter Poached Cod with Sweet Pea Purée | Recipe Drop | Food52

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Chamomile-Butter Poached Cod with Sweet Pea Purée:
"Cod, or bacalao as I’ve always known it, is a go-to of mine, but mainly in its salted and dried state. One wouldn’t think this deeply fishy, dried fish is actually incredibly delicate and sweet when fresh. Poaching the cod quickly in a chamomile-infused beurre monté, a simple and delicious French sauce of emulsified butter, gently cooks the fish to perfection. A sweet pea purée rounds out the dish, but mashed potatoes would work well here, too. -César Pérez
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RChamomile-Butter Poached Cod with Sweet Pea Purée: food52.com/recipes/90064-cham...
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[@rebeccabrandt2505]

More Caesar content! Approachable and simple instruction. 🎉

[@cesar.ramon.perez.medero]

☺️🫶🏽

[@elyset911]

This looks so amazing! I am going to try it. You made it look doable with your instructions and advisement not to be intimidated:)

[@raggio80]

love it green! 🫛🙌

[@chelseawilkes8405]

This mom wants to eat and make that dish. 🫛

[@cesar.ramon.perez.medero]

Great for spring! 🫛💐

[@maxcardilla9374]

The sweetest of peas

[@cesar.ramon.perez.medero]

☺️☺️☺️

[@noelestrada4085]

I've never done it before, but I will try. Hopefully, I can also do this with Halibut.

[@cesar.ramon.perez.medero]

Halibut would be great!

[@mojinxx]

wow, I can’t wait to make this! A gorgeous sauce made with butter and water, who knew? Is there anything the French can’t do in the kitchen?!

[@cesar.ramon.perez.medero]

Let me know how it goes!

[@blamb9977]

This looks very nice! Would you achieve the same results if you steeped the 4tbsp of water in the tea before creating the beurre monte?

[@cesar.ramon.perez.medero]

Thank you! Great question! The longer infusion in fat carries the chamomile flavor much better. It would’ve gotten completely lost in a small amount of brewed chamomile tea.

[@carmelcapricorn7701]

Add 🍚🌾. A lovely 🍐.

[@cesar.ramon.perez.medero]

I always want rice!

[@aliciaf1055]

This looks fabulous - no relation to British mushy peas though, which are made from marrowfat peas, so it's more of a starch, like a thick split pea soup/dal sort of affair.

[@cesar.ramon.perez.medero]

Thank you! Ah and thanks for the insight!

[@FishareFriendsNotFood972]

This dish just screams SPRING

[@cesar.ramon.perez.medero]

Thank you! I was hoping it would. ☺️

[@rizkyridwan9829]

YO CESAR

[@cesar.ramon.perez.medero]

🖤🖤🖤

[@rizkyridwan9829]

@@cesar.ramon.perez.medero so good to see you killin it bro

[@cesar.ramon.perez.medero]

Thank you, brother! Lots more on the way!

[@lhartwig2354]

Why not make a camomile tea and use that instead of water?

[@fordhouse8b]

That’s what I was wondering as well.

[@cesar.ramon.perez.medero]

Great question! Fat is a better carrier of flavor than water. Also, a few teaspoons of brewed chamomile tea would’ve gotten completely lost.

[@lhartwig2354]

@@cesar.ramon.perez.medero while fat helps carry flavor water is better for infusing flavor

[@fordhouse8b]

Looks like it might taste very good, but I’m not sure if agree with plating in that bowl. It looks kind of like a doggy bowl, and the straight sides obscure the view of the food. Also, the dark vibrant blue does the color of the peas no favors. His whole body language and his facial expression give him an almost apologetic vibe, as if he is looking for validation and reassurance after every utterance.

[@cesar.ramon.perez.medero]

It did taste quite good. Thanks for your plating feedback! Also, fascinating analysis. No validation or reassurance seeking here-it’s just called being chill.

[@myVillage2323]

You probably should not quit your day job 😅

[@cesar.ramon.perez.medero]

You should probably find one if you have time to make trash comments like this.

[@jorb1903]

I mean considering this is his day job, that’s a compliment lmao