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Okay, this sounds complicated right? I promise it’s not. I found myself wanting to make a recipe with a pea puree. What is pea puree you ask? (okay, you’re probably asking what brodetto is too, but that will have to be another post down the road) Good question and one I wanted an answer to recently. I’m addicted to watching “cooking shows” and it seems like somebody is always making a pea puree. (Remember the Top Chef scandal when Alex was accused of stealing Ed’s pea puree?) So I decided I was up for the challenge of making one. To my surprise there is nothing fancy or hard about making one. Although there are many versions of pea puree, it is basically what the name implies, fresh or frozen peas and mint, then pureed (not mashed). Of course most recipes add a little more than that.
Table of Contents
Halibut with pea puree recipe:
Ingredients for the entire meal: (makes 4 servings)
- 4 halibut filets (center cut and skinless)
- olive oil
- 1 shallot diced
- 1 lemon juiced
- 1 lemon zested
- 1 1/2 cups chicken broth
- 1/4 cup mint leaves (extra for garnish as well)
- 2 cups frozen peas
- 1 garlic clove
- kosher salt and pepper
- french baquette
Making the pea puree:
Combine 2 cups of peas, 1/4 cup mint, garlic clove, few generous dashes of kosher salt and few grinds of fresh black pepper in a food processor and puree. With the machine on, slowly add 1/2 cup of olive oil into the puree. Taste to see if you need more s & p. If happy, transfer to a bow, coverl and set aside.
Making the Lemon Brodetto:
Heat a pan over medium heat with 2 tablespoons of olive oil. Add the shallots and saute until tender, about 5 minutes. Add the lemon juice, lemon zest and chicken broth. Cover it and let it simmer over low heat.
- turn your broiler on
- line a baking sheet/pan with foil and place the halibut on it
- drizzle olive oil on the filets and generously salt and pepper them
- broil on each side for approx. 4 minutes (ovens vary so much so don’t leave unattended)
- remove and set aside
Putting it all together:
Get out four classic white shallow bowls. First, ladle a scoop of the lemon brodetto into the bowl. Then add a generous dallop of the pea puree in the center of the bowl (swimming in the middle of the brodetto) Next carefully place a halibut filet on the top of the pea puree. To garnish add a few sprigs of mint either chopped or one whole leaf. Finally place a slice of french baguette bread on the side. (it’s so good for sopping up the brodetto sauce!)
Voila’! You have a beautiful, gourmet meal that wasn’t hard to make. More importantly you can finally taste and see what all the “pea puree hype” is all about! Delicious!
- buy fresh halibut if possible
- grow mint at home so you always have some on hand (easy/cheap to grow too)
- keep frozen pea bags stocked in your freezer then you will always be able to whip up a batch of pea puree when you’re looking for a quick side dish to make (without having to run to the grocery store for the 10th time this week)
Buon Appetito! I hope you enjoy this dish as much as I did…so fresh and clean!