Christmas Cod with Pea Puree and Caramelized Shallots

Method

Peel carrots and cut into large pieces, cook al dente in lightly salted water.
Peel the onion and halve it.
Fry the bacon cubes until crispy, remove the bacon and use the rendered fat in the pan to gently fry the onions over low heat.
When the onions start to darken, add sugar and soy sauce to the pan and let it simmer on low heat until it becomes a syrup.
Bring the peas to a boil in the chicken broth. Transfer to a blender or food processor and blend to desired consistency. Stir in the butter and season with salt.
Make the red wine sauce. Finely chop the shallots and cook with red wine without a lid until only a little liquid remains. Cut the butter into cubes and stir in one cube at a time. Do not let the sauce boil when adding the butter, to prevent it from curdling.
Season with salt and pepper to taste.
Cut the fish into 4 nicely shaped portions.
Bring a large pot of water to a boil, add plenty of salt. Reduce the heat and carefully place the fish portions into the water. Let the fish poach for about 7-10 minutes, depending on thickness.
Sauté the carrot pieces in a frying pan with butter and sprinkle with chopped parsley.
Arrange the fish on the pea puree, top with crispy bacon, and surround with the onion and carrots.
Serve with boiled new potatoes and red wine sauce.

Tip:Store-bought red wine sauce can be used if desired.