Pollock with Pea Puree and Butter Sauce / Koolvis met erwtenpuree en lichte botersaus

Oooh. If I had been served this (with all components served warm) in a restaurant, I would have been very happy. The reason why this doesn't get 5 stars, then, is that the timing was pretty wrong (I think) which made everything go cold while the fish was still in the oven. On the other hand, the fish we used was a pangasius instead of a pollock/coalfish which might have been the cause of the ill timing.

I reduced the sauce to at least one third instead of one half, which made it pretty salty, but not too salty - just keep in mind that you need to taste the sauce before seasoning the pea puree. We didn't add any salt and pepper to the pea puree, and contrast between the sweet puree and the salty, flavoursome sauce was great!

For the rest, although this dish definitely is dinner party worthy, you'll run into some issues. You can prepare the sauce no further than to the point before which you add the butter; I'm not sure if the pea puree can be reheated; well, and I can't really say anything about the right timing of the fish at the moment.

I would probably serve only half the amount of fish, (and possibly half the amount of pea puree, too) and serve it with bread or nothing at all as an appetizer; or as a fish first course, if you're going for an elegant dinner.

Re: the photos. One is with the normal amount of fish, and the pea puree made with a normal potato masher; the other one is with half the amount of fish and a much finer pea puree made in a blender - I definitely preferred the coarser puree.