1/2 lb. Wisconsin SarVecchio® parmesan cheese rind
2 cups skim milk
5 tablespoon butter, divided
1 tablespoon soy lecithin crystals, optional
Kosher salt to taste
2 tablespoons canola oil, divided
1 shallot, thinly sliced
1 cup fresh morel mushrooms, cleaned, thinly sliced
1 cup shucked English peas, blanched if fresh, or frozen
24 ounces cod, cut into 4 (6-ounce) portions
1 bunch thyme
2 cloves garlic
2 ounces speck or prosciutto, thinly sliced
1 teaspoon parsley chiffonade
1 teaspoon lemon juice
In small pot, combine SarVecchio® rind, milk and 1 tablespoon of the butter. Heat slowly and steep for 30 minutes; strain. Stir in soy lecithin, season with salt and set aside.
Sweet Peas and Morels:
Heat 1 tablespoon of the butter and 1 tablespoon of the oil in small sauté pan over low heat. Add the shallot and mushrooms; sweat 10 to 15 minutes, until tender. Stir in peas; set aside.
Heat oven to 500°F. Heat oven proof sauté pan over high heat; remove from heat. Add 1 tablespoon of the oil. Place cod, skin side down, in pan. Season with salt. Place pan in oven. Cook 6 to 8 minutes or until fish flakes. Remove pan from oven and add 3 tablespoons of the butter, the thyme and garlic. Baste fish and remove from pan. Cover fish with a piece of speck.
Warm peas and mushrooms; stir in parsley and lemon juice. Divide evenly among 4 plates. Top with fish. Using hand blender, foam the SarVecchio® cream and spoon over fish.