Cod and peas
- 4 codfish loin, 5.3 oz
- 1 lb, 5 oz. fresh shelled peas
- 6 cherry tomatoes
- 1 1/2 tablespoons butter
- Salt & pepper
1/ Boil the peas in salted water for 8 minutes.
2/ Heat the Cristel frying pan to 2/3 of the maximum power of your source of heat, then add the preseasoned codfish loins.
3/ Brown for 2 minutes on each side, then lower heat to 1/3 of maximum power.
4/ Add butter and baste for 5 to 8 minutes, then add the peas and cherry tomatoes to warm them.
Bon appétit !