Cod with Creamy Chorizo (Print Version)
# Ingredients:
→ For the crushed potatoes
01 -
800g of Bintje potatoes
02 -
50g of butter
03 -
20cl of warm milk
04 -
Salt and pepper to taste
→ For the cod fillet
05 -
4 cod fillets (roughly 150g each)
06 -
A drizzle of olive oil
07 -
Freshly ground salt and pepper
→ For the chorizo cream
08 -
150g of chorizo (mild or spicy, your choice)
09 -
20cl of heavy cream
10 -
1 finely chopped onion
11 -
1 tablespoon of olive oil
# Instructions:
01 -
Peel the potatoes and cut them into evenly sized chunks. Put them into a pot of salted boiling water and cook for around 20 minutes until soft.
02 -
Thoroughly drain the potatoes, then mash them up. Bit by bit, mix in the warm milk and butter until everything is creamy. Season with salt and pepper, then keep it warm.
03 -
Carefully remove the skin from the chorizo and chop it into small pieces. Heat the olive oil in a pan and sauté the onion until it's clear. Toss in the chorizo and cook for 2-3 minutes to release its flavor.
04 -
Pour in the cream and let it simmer on low heat for about 5 minutes. Blend everything until you get a smooth and velvety sauce.
05 -
Turn your oven to 180°C to preheat. Place the cod fillets in an oven-safe dish, drizzle with olive oil, and add salt and pepper to your taste. Bake for 10-12 minutes, or until the fish is just cooked through.
06 -
On each warm dish, scoop a generous portion of mashed potatoes. Place a cod fillet on top and pour the chorizo sauce over it. Garnish with some fresh parsley or chives to finish.
# Notes:
01 -
This dish combines the tender texture of cod with the bold flavors of chorizo, creating a perfect balance.
02 -
Pair it with a crisp dry white wine like Sancerre or Chablis for an ideal match.