Cod with skin and root vegetable purée & chorizo

Royal Greenland

Royal Greenland

Standard Supplier 19th September 2017

Cod with skin and root vegetable purée & chorizo

2 hours from sea to freezer...
Try Nutaaq:registered:cod from Royal Greenland
It is fresher, brighter and tastier!
Click here to learn more: ​www.royalgreenland.co.uk/foodservice--gastro/product-news/nutaaq-cod/

Ingredients

  • ​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

Method

​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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.