Heat the grape seed oil in fry pan over high heat. Place the cod skin side up and seared until golden brown (approx. 1 minute). Turn over and place the pan in a 375°F oven for 5 to 6 minutes. Remove from the oven and rest for 1 minute.
Melt the butter in a large sauce pan over medium to high heat. Add the shallots, pancetta and sauté without colour for 1 to 2 minutes. Add the chicken stock, potato, garden peas and warm through. Then add the cream, grainy mustard and simmer to thicken the cream. Season with salt, pepper and add the tarragon.
makes 2 portions
Suggested wine pairing:
Peller Family Series Baco Noir