Heat up milk with spices to ca. 70°C, chill and soak in it the cod fillets, put aside for ca. 20 minutes. Afterwards take the fish out and place on the oven-pan, bake in 170°C for circa 10-12 minutes with butter. Defrost the peas. Onions fry in butter, add the defrosted peas and some water. Simmer for a short time, then blend with horseradish and mascarpone. Sprinkle lemon to taste. Baked cod fillets serve on the peas puree and place on top sprouts, pumpkin seeds and fresh thyme.
500 g cod fillets
500 ml milk
100 g vegetable sprouts
100 g pumpkin seeds
50 g butter
1 fennel
1 garlic clove
bay leaf
fresh thyme
coriander seeds
English pepper
salt, pepper
Purée:
200 g Mascarpone cheese
50 g butter
1 lemon
1 onion
2 tablespoons of horseradish