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Hake With Braised Lettuces & Sweet Peas
Nobody told lettuce it wasn't a cooking green. Just because we've only known it as a salad or a sandwich garnish doesn't mean it's not lovely cooked. With a gentle braise in butter and wine, sturdy romaine heads become silky and savory - just right for a simple springtime supper with delicate fish and sweet peas. Try hake if you can find it - it's a sustainable catch with a mild sweetness and meaty texture similar to cod - but just about any white fish will do here.
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Ingredients
- 2 small heads romaine, split in half lengthwise
- 2 Tbsp Mint, chopped
- 2 Tbsp chopped parsley
- 2 filets hake or other firm white fish
- 1 c sweet peas, frozen (not thawed)
- 1/4 c white wine
- 3Tbsp creme fraiche or cream
- 3 Tbsp butter, divided
- 1 shallot, thinly sliced
- to taste salt
- to taste pepper
Instructions
Step 1
In a large Dutch oven or skillet with high sides, melt butter oven medium high heat. Add shallots and saute briefly. Season fish filets with salt and pepper and brown them lightly with the shallots. When browned (they do not need to be cooked through), remove filets to a plate and set aside.
Step 2
Add lettuce heads to pan, cut side down, and cook until they are slightly browned. Return fish filets to the pan, nestling between the lettuce, and distribute frozen peas around lettuce and fish.
Step 3
Pour in the wine and cover the pan, and let the fish steam until cooked through and peas are bright green. Remove fish and lettuces to a serving platter and swirl the creme fraiche or cream into the pan with the peas and cooking juices. Pour the sauce and peas over the fish and lettuces and scatter the herbs over the top to serve.