1 cup fresh peas
2 tablespoons minced shallots
3 teaspoons minced garlic
¾ cup vegetable stock
2 tablespoons butter
¼ cup diced Black Forest ham (⅛-inch dice)
1 teaspoon fresh lemon juice
salt and pepper to taste 1½ cups grated zucchini
1½ cups grated red potatoes
1 small white onion, thinly sliced
6 asparagus stalks, very thinly sliced on an angle
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chervil
2 eggs, beaten
½ cup all-purpose flour
4 (6-ounce) pieces of fresh cod
4–8 pieces of deli-sliced prosciutto
Preheat oven to 375°.
The spring pea sauce this can be made up to an hour in advance—add the lemon juice just before serving) bring a pot of salted water to a boil. Add peas and cook several minutes until just tender. Place in ice bath to cool; drain and set aside.
Heat a medium saucepot and add 1 tablespoon cooking oil. Add shallot and 1 teaspoon garlic and sauté until just fragrant. Add vegetable stock and bring to a boil. Add peas and return to boil. Remove from heat and transfer half of the sauce to a blender, add the butter and blend until smooth. Return mixture to sauce pot, add ham and lemon juice and season to taste.
To prepare the vegetable cakes (these can be made several hours in advance and re-heated while the fish cooks) mix zucchini, potatoes, onion, asparagus, parsley, chervil and eggs in a bowl and mix. Fold in flour and season with salt and pepper. Heat 1 tablespoon oil in sauté pan. Shape vegetable mixture to make eight pancakes, cooking both sides until they are golden brown. Keep warm.
Wrap each piece of fish in prosciutto and set aside. Place oil over high heat in a large sauté pan and sear fish until slightly crispy (about 2 minutes), cooking in batches if needed. When all the fish is done, place on sheet-pan into a preheated 375° oven and bake for 8–10 minutes.
Place two hot vegetable cakes on each plate, top with the cod, and drizzle with spring pea sauce. Serve immediately. Serves four.