Английский - простой, но очень трудный язык. Он состоит из одних иностранных слов, которые к тому же неправильно произносятся.
Pan-fried cod with minted peas, broad beans and pancetta

This quick but sophisticated fish supper is packed full of fresh herbs and summer vegetables.
Ingredients
For the minted peas
- 500ml chicken stock
- 300g frozen peas
- 1 tbsp creme fraiche
- 5 sprigs fresh mint, leaves finely chopped
- 5 sprigs fresh dill, finely chopped sea salt and freshly ground black pepper
For the broad beans and pancetta
- 100g broad beans, pods removed
- 75g pancetta, thinly sliced into strips
For the cod
- 4 x 125g cod fillets
- sea salt and freshly ground black pepper
- olive oil
- 50g butter
Preparation method
- For the minted peas, bring the chicken stock to the boil in a saucepan and boil until the volume of liquid has reduced by half.
- Add the peas and boil for 3 minutes, or until tender. Drain well and return the peas to the pan (with the pan removed from the heat). Lightly mash the peas with a fork.
- Stir through the crème fraîche, chopped mint and dill until well combined. Season, to taste, with salt and freshly ground black pepper.
- Crush the peas using a potato masher and keep warm until needed.
- For the broad beans and pancetta, blanch the podded broad beans in a pan of salted, boiling water for 1-2 minutes, then drain and refresh in cold water. Peel off the inner membranes.
- Heat a dry frying pan over a high heat. Add the strips of pancetta and fry until the fat is released and the pancetta is crisp.
- Add the peeled broad beans and fry, stirring well, until tender. Remove from the heat and set aside until needed.
- For the cod, season the cod fillets with salt and freshly ground black pepper.
- To a hot pan, add a splash of olive oil and fry the cod fillets, skin-side down, for 3-4 minutes, or until the skin is crisp and golden-brown.
- Turn the cod fillets over, add the butter to the pan and continue to fry the cod fillets for 2-3 minutes, or until cooked through, basting them in the butter as it melts. (The cod is cooked through when the flesh flakes easily with a fork.)
- To serve, using a chefs’ ring, place a ring of minted peas in the centre of a plate. Repeat the process with the remaining plates and peas. Place one cod fillet, skin-side up, on top of each mound of peas. Scatter the broad beans and pancetta around the edge of each plate.