Tuesday, April 19, 2011

Whitefish in Lemon Brodetto with Pea Puree

I whipped up some Pea Pesto Crostini the other night. I made WAY too much of the pea pesto; it was sort of on purpose though. Giada De Laurentiis makes another dish called "Salmon in Lemon Brodetto with Pea Puree" that incorporates this green goodness. So I knew that I would already have half the work done for this meal with the pea pesto leftovers. I usually use salmon when making this but thought I'd switch things up and try a white fish instead. Red snapper, halibut, swai or talapia would all work (reduce the cooking time for the fish depending on the thickness of the pieces).

It's such a light but satisfying meal. The flavors are so vibrant, they really do scream "Spring is here!"

Salmon in Lemon Brodetto with Pea Puree

Recipe courtesy Giada De Laurentiis


Lemon Brodetto:

  • 2 tablespoons olive oil
  • 1 shallot, diced
  • 2 lemons, juiced
  • 1 lemon, zested
  • 2 cups chicken broth
  • 1 tablespoon chopped fresh mint leaves

Pea Puree:

  • 2 cups frozen peas, thawed (about 10 ounces)
  • 1/4 cup fresh mint leaves (I don't always add these)
  • 1 clove garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup grated Parmesan


  • 1/4 cup olive oil
  • 4 (4 to 6-ounce) pieces salmon
  • Kosher salt
  • Freshly ground black pepper


To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.

To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.

To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes.
Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.
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