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
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
Description
Honey-Glazed Cod With Barley-Mushroom Salad & Minted-Pea Puree
Kraft Canada
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