A thick piece of cod fillet (“loin” is an invading English term in our Norwegian shops these days. Usually expensive, but a good way of cutting the fish.)
2-3 tbsp butter
two pinches of dried sage
Tabasco (enough)
ground black pepper (not
too much)
a little good sea salt
stock from the peas

1 package of frozen green
peas (the small ones)
2 garlic cloves
two pinches of salt
a little truffle honey

Heat the butter over low heat with the sage, pepper and chili sauce.
Put the fish into the pan and let it simmer slowly until finished.
You don’t have to turn it, but give the fillet a little salt when you start.

To find out whether it is finished or not, slide a fork into the fish. If there is any resistance it is not finished – the fork is supposed to go smoothly through it. But when you are there – if the fork penetrates it absolutely smoothly – you must take it out of the pan immediately, or it’ll turn dry and you’ll lose interest in eating it. If you know that you can’t serve it immediately it is better to move the pan out of the heat before it is actually finished and leave it there a couple of minutes.

The fish also change its colour when heated – the greyish, half opaque colour of the raw fish will disappear and be replaced by a completely white, solid look. When that happens you must be quick. But as I said, you can leave the top 5 mm or so “raw” if you are letting it stay in the pan as I said. It’ll finish of itself.

The sauce in the fish pan was bitter at this stage, so I put in a little stock from the peas, which made it thoroughly good. The fish out of the pan, let the sauce simmer for a few minutes, until it thickens a little and looks like a real sauce. Taste before serving, and check for salt, at least, add more of other things from the recipe too if necessary.

Boil the peas in the water, that has been heated with salt, garlic and the truffle stash. Let them boil, 5 minutes or a little more. They can go into the pot frozen if necessary. Just make them boil again (the pot will stop boiling if the peas are very cold), leave them there for a few minutes and in the end check that they are no longer cold.

You can have some good bread on the side, or nothing. The peas don’t really taste of truffle with this little amount of it, but it turns the taste a little towards pinot gris, if you know that grape variety for white wine.