Gordon Hamersley's Salt Cod Poached in Porcini Broth with English Peas & Pancetta

I have not tried this but it looked great on the Ming Tsai cooking show on PBS.  The link to the original recipe:

http://www.ming.com/food-and-wine/recipes/season-10-cooking-on-the-fly!/gordon-hamersleys-salt-cod-poached-in-porcini-broth-with-english-peas-and-pancetta.htm

Ingredients

2 4-oz. pieces salt cod
2 cups dry white wine such as Chardonnay
¾ ounce dried porcini mushrooms
2 "no boil" lasagna sheets
½ cup fresh English peas, shelled
½ cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 ounce pancetta, sliced in 1/3- x 1/3- x ½- inch pieces
1 shallot, thinly sliced
2 sun-dried tomatoes, julienned
½ cup lemon juice
½ bunch roughly chopped parsley leaves
Kosher salt and freshly ground black pepper to taste


Directions

Two to 3 days ahead, place the salt cod in water in the refrigerator. Change the water frequently.
In a small pot, bring the white wine to a simmer. Add the dried porcini mushrooms and simmer for about 15 minutes or until they are plump and re-hydrated. Strain the mushrooms and reserve the wine.
Meanwhile, in a large pot of boiling water, cook the pasta sheets for about two minutes or until they are al dente. Remove from the water and place on a cutting board with a long edge toward you. Slice into ½-inch thick ribbons and reserve.

In the same water, blanch the English peas for about 45 seconds or until they float. Drain and reserve. (If not using immediately for last step in this recipe, shock in an ice bath to stop the cooking process).
Meanwhile, in a medium sauté pan over medium-high heat, add the olive oil, garlic, pancetta, shallot, and sun-dried tomatoes. Allow to soften, about 3 minutes, then add the lemon juice. Add the rehydrated mushrooms and about 1 cup of the hot wine to the poaching pan. Bring the mixture to a simmer. Season the fish with pepper and add it to the pan. Cover with a lid. Cook over medium-low heat until the fish just cooked through, 6 to 7 minutes.

Add the reserved pasta ribbons and the reserved peas to the sauté pan. Cover with parsley.
To plate: Using a slotted spoon or fish spatula, transfer the fish to a large bowl. Spoon the broth over the top and surround with the vegetables and noodles.