Peaso Cured Seabass with Crushed Potatoes and a Romaine Salad

Recipe by Nurperi Yigit
Elderflower Peaso
Peaso Cured Seabass with Crushed Potatoes and a Romaine Salad
Serves 4

There are dozens of ways to use Elderflower Peaso at home. For noma’s menu, though, curing seafood with it during Ocean Season has become the go-to method. In this home-style adaptation of the technique, we not only cure with the peaso to give the seabass a luxurious texture. We add it to the sauce at the end for a hit of floral brightness.

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Elderflower Peaso
Elderflower Peaso
Ingredients
  • 4 skin-on fillets of seabass or any similar white fish 
  • 2 tbsp Elderflower Peaso  
  • 1 tbsp avocado oil or any other neutral oil  
  • 2 tbsp butter  
  • 1 tbsp lemon juice  
  • 1 head of romaine salad

For the crushed potatoes:  

  • 800 g baby potatoes  
  • 100 g salted butter 
  • ½ bunch chives, finely chopped 
  • Freshly cracked black pepper 
  • Salt, to taste  
Method
  • Take your fillets of seabass and lay them onto a tray. With the help of an offset spatula or the back of a spoon, spread an even thin layer of Elderflower Peaso on the entire surface area of the fillets. Let them cure in the fridge for 1-2 hours.  
  • After taking the fillets out of the fridge, gently scrape off all of the Elderflower Peaso, and reserve for later. 
  • Place a pan on medium heat. After it has warmed up, add the oil and place the fillets in the pan, skin-side down. Gently press the fillets to stop the skin from curling. Pan-fry the skin side for around 3-4 minutes, and then flip the fillets and cook for another 1 minute.  
  • Add the butter to the pan and baste the fillets for around 30 seconds.   
  • Remove the fillets from the pan, and set aside. Keep the remaining butter in the pan.  
  • Add the reserved Elderflower Peaso and 50 ml of water. Mix together in the pan over medium heat.  
  • Add the romaine salad leaves to the pan, and toss them with the Elderflower Peaso until they are slightly cooked but still retain a crunch.  

 

For the crushed potatoes:   

  • Wash the baby potatoes: place them into a pot and cover with cold water. Season with a generous amount of salt. Slowly bring to a simmer and cook until fork tender. 
  • Strain the potatoes. With the help of the bottom of a glass or bowl, slightly crush the potatoes.  
  • Place the potatoes in a bowl and toss with the butter. Add the chives, and season with salt and pepper.  

In the making

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