Cod with skin and root vegetable purée & chorizo

Royal Greenland

Royal Greenland

Standard Supplier 19th September 2017
Royal Greenland

Royal Greenland

Standard Supplier

Cod with skin and root vegetable purée & chorizo

2 hours from sea to freezer...
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  • ​10 cod loins or fillets with skin on from Royal Greenland
  • 1.5 kg mixed root vegetables
  • 150 g butter
  • 20 small roasted chorizo sausages
  • 1 bunch of chives
  • 1 bunch of parsley
  • Salt and pepper


​Wash and peel all the root vegetables and boil them until tender in lightly salted water. Mix the root vegetables with butter, salt and pepper.
Roast the chorizo sausages in a pan. Then fry the cod with the skin on until it is crispy and juicy.
Add the finely-chopped chives and parsley to the purée and arrange the cod on top of the hot purée with the roasted chorizo.
Pour a little of the oil from the roasted chorizo sausages onto the plate and garnish with a little more herbs.

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