Cod Wrapped in Prosciutto w/ Cream & Peas

This is one of those dinners that will amaze you.

Simple ingredients and very attractive!   Nice enough for guests (you might want to pretend your family are guests at your table).

I found it on instagram from @recipebreakout, a British cook....her recipes are terrific, and up my alley.

She uses hake, which is non existent here, so I used cod, which is always available and the closest to hake.

I used high quality San Daniele prosciutto from Italy and it did make a difference.   Also, I used heavy cream, the original recipe calls for creme fraiche, I loved the results.

Prosciutto Wrapped Cod w/ Creamy Peas & Parmesan:

1 lb. of cod into 2-3 pieces

2 slices of prosciutto for each piece of fish

2 shallots, sliced

1/4 cup of heavy cream or creme fraiche

handful of grated Parmigiano Reggiano

watercress for garnish

Brush the fish filets with olive oil and sprinkle with kosher salt.

Wrap each piece of fish with 1-2 slices of prosciutto (depending on the thickness of the ham).

Boil the peas and drain well.

Melt a "knob" of butter (about 2 tbsp) in a pan and gently saute the shallots for 1 minute.   Add in the cream and the parmesan and simmer.  The sauce comes together very quickly.

In another pan, heat some oil and gently cook the fish, about 4 minutes each side.   

Pour the parmesan cream into bowls, and top with the cooked fish. 

 Warm up the peas and add to the sauce (or just add to the cream sauce in the pan, but won't be as pretty green).

I added in some more shallots (raw), just for color, and topped with cress leaves.

10/10.