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

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


Ingredients Weights Measures
Minted Pea Puree
frozen peas 3 lb. 2 qt. + 2-1/2 cups
fresh mint 3 oz. -
lemon juice 2.5 fl oz 6 Tbsp.
grapeseed oil 2.5 fl oz 6 Tbsp.
salt - 2 Tbsp.
Marinade/Finishing Sauce
coriander seed - 2 Tbsp.
black peppercorns - 2 Tbsp.
white wine 24 fl oz 3 cups
shallots, diced 1 lb. + 2 oz. 3 cups
fresh thyme sprigs - 12 each
bay leaves - 6 each
lemon juice 36 fl oz 1 qt. + 1/2 cup
orange juice 24 fl oz 3 cups
zest of 1 lemon - 6 each
zest of 1 orange - 6 each
honey 48 fl oz 1 qt.
GREY POUPON Classic Dijon Mustard 1 lb. + 14 oz. 1 qt.
salt and ground black pepper - to taste
cod fillets (8 oz. each) 12 lb. 24 each
Mustard Seed Compote
white wine vinegar 2.5 fl oz 6 Tbsp.
sugar 4 oz. 1/2 cup + 1 Tbsp.
yellow mustard seed 3 oz. 1/2 cup + 1 Tbsp.
black mustard seed 3 oz. 1/2 cup + 1 Tbsp.
GREY POUPON Country Dijon Mustard 1.5 oz. 3 Tbsp.
Barley Mushroom Salad
shiitake mushrooms, coarsely chopped 1 lb. + 2 oz. 2-1/4 qt.
oyster or maitake mushrooms, coarsely chopped 2.25 lb. 1-1/4 gal.
grapeseed oil 6 fl oz 3/4 cup
salt and ground black pepper - to taste
shallots, julienne 12 oz. 2 cups
hot cooked barley 3 lb. 3 qt.
sun-dried tomatoes, diced - 2 cups
Italian parsley, gently torn - 3/4 cup
fresh chives, 1/4-inch batons - 6 Tbsp.
pancetta, thinly sliced, oven-crisped - 24 slices
plain nonfat yogurt, smoked (See Tip.) 3 lb. 1-1/2 qt.
ground sumac - 6 Tbsp.


MINTED-PEA Puree: Blanch peas in boiling water 1 min. Add mint; blanch 30 sec. Drain pea mixture, reserving 3 cups of the water (or 1/2 cup of the water for trial recipe). Place pea mixture and remaining ingredients in blender. Process until pureed, gradually adding enough of the reserved water until mixture is creamy. Refrigerate until ready to use.

MARINADE/FINISHING Sauce: Toast coriander and black peppercorns in 350ºF standard oven 2 to 3 min. or until aromatic. Bring wine, shallots, thyme and bay leaf just to boil in medium saucepan; simmer until reduced by half. Add lemon and orange juices, zest, honey and toasted coriander and peppercorns; simmer 10 min. Discard bay leaves. Cool slightly. Stir in mustard, salt and ground black pepper; cool completely. Pour half over fish in non-reactive pan; turn to evenly coat both sides of each fillet. Refrigerate 1 hour to marinate. Reserve remaining sauce for later use.

MUSTARD Seed Compote: Heat vinegar in small saucepan on medium-low heat. Add sugar; cook until dissolved, stirring occasionally. 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.

BARLEY-MUSHROOM Salad: Saute mushrooms in hot oil on high heat until golden brown. Season with salt and ground black pepper. Add shallots; simmer on low heat 2 min. Add to barley with remaining ingredients.

FOR each serving: Remove 1 fish fillet from marinade. Add to hot skillet; cook on medium-high heat until seared on both sides, turning once. Brush with about 1/3 cup of remaining Marinade/Finishing Sauce. Transfer fish to shallow pan. Bake in 325ºF convection oven several minutes or until fish flakes easily with fork.

WARM 2 Tbsp. Yogurt; spoon onto serving plate. Top with 1 Tbsp. Mustard Seed Compote, 3/4 tsp. sumac, 3/4 cup Barley-Mushroom Salad and fish. Spoon about 3 Tbsp. of Minted-Pea Puree next to fish.

Kraft Kitchens Tips

How to Smoke the Yogurt
Place yogurt in resealable plastic bag or plastic container. Use a smoking gun to blow smoke into bag; seal bag. Let stand 5 min. Or, you can use a smoker instead. Fill the smoker cavity with hickory or another type of wood. Add yogurt. Let stand 5 to 7 min. before opening smoker.
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