This Pan Fried Cod with Peas and Leeks is livened up with a little salami and represents the best of early spring for me!
Pan Fried Cod with Peas and Leeks.
Cod is a rare find here in Hungary as a result I wanted to keep this dish simple and opted the simplest of all methods. A simple pan fried cod fillet.
I really do wish I could cook with cod or pollock more often, alas it is a rare treat.
Peas have definitely featured here a fair bit in recent weeks. My desire to use up my stock is strong and I am sure I have previously mentioned my love of peas.
I’ve actually been working on a mushy pea recipe for quite some time and have been failing miserably. So if you have a reliable recipe you know of please drop it in the comments section at the base of this page.
However without doubt though my favourite way to eat peas is just like this. Really simple bright fresh and sweet.
A Few Good Things
This recipe definitely falls into the category of an ensemble dish. A few good things that just work well together.
Peas and leeks are very much a classic combination and provide a beautiful base for the cod. I did not want to hide the beautiful subtle flavour of the cod it is just accented with some salami.
You should choose whatever salami works for you, I went with some Mangalica Salami from a local producer. However, anything you like will work although I would personally avoid anything spicy. You will not here me say that often!
In this pan fried cod recipe the salami is there to provide a piquant seasoning to the beautiful cod.
The Mangalica pig is a Hungarian icon, a furry pig that produces the most wonderful meat owing to the wonderful fat that it produces.
It is undeniably true that I am old school when it comes to cooking. I very much believe when it comes to meat, fat equals flavour!
The Secret to Pan Fried Cod Loin.
The secret to perfectly cooked cod loin is the same as all other fish. Simply the answer is not to overcook it!
Like all other food taking it out of the pan or out of the oven does not mean that it immediately stops cooking. The heat near the surface will continue to permeate the food and cook it further.
As a result, with fish cook the inside so it is just translucent. The great thing about pan fried fish is you can literally see the cooking process happening.
The flesh will become opaque as you watch and it will spread up away from the source of heat.
It is the same process I use for my pan fried teriyaki salmon, it is superbly simple and so effective.