- 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
Cod with skin and root vegetable purée & chorizo
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
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.
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