Serious Eats: Recipes

Seared Cod with Peas, Pancetta, and Wilted Lettuce

[Photograph: Kerry Saretsky]

Petits Pois à la Française is a classic, if unusual, dish. It features ham or bacon and peas—sometimes cooked with onions, stock, or cream. But it's always accentuated with that one ingredient that makes it "à la française": lettuce. It may sound crazy, but it is so good. Adding sweet sucrine lettuce at the last second means the leaves add a nice crunchy texture to the meaty, creamy, but also light and bursting, sweet peas. I hearten it up by topping it with a fillet of crisply seared cod. Heaven!

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

Printed from http://www.seriouseats.com/recipes/2012/08/seared-cod-with-peas-pancetta-and-wilted-lettuce-petits-pois-a-la-francaise-recipe.html

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