Cornish Salt cod, lemon pure, crab and chorizo

Michael Caines

Michael Caines

24th February 2017
Michael Caines

Cornish Salt cod, lemon pure, crab and chorizo

Cod is a fantastically flaky fish that offers the versatility to be paired with a range of delicious flavours - Why not give the Cornish Salt cod, lemon pure, crab and chorizo recipe a try yourself? An old but classic dish.


  • 1 large fillet of cod
  • Salt
  • Smoked paprika
  • Lemon puree
  • Fresh samphire blanched in salted water
  • 100g chorizo cut into 5mm dice
  • 1 lemon segmented
  • Lemon oil
  • Sorrel leaves
  • 50g white crab meat
  • Home made mayonnaise
  • Greek yoghurt
  • chopped tarragon
  • For the sauce:
  • 50g butter
  • 100g shallots
  • 100g cooking chorizo
  • 1g smoked paprika
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 130g roasted red peppers, peeled
  • 150g fish stock
  • 70ml skimmed milk
  • 100g water


Serves 4
Salting the cod:
Skin the fish, sprinkle it with salt (4g for every 100g) and put into the fridge for 8 hours.
Wash off really well and pat dry.
Now season the fish with a dusting of smoked paprika and wrap tightly in cling film to form an even loin and refrigerate.
Cut into 100-120g portions.
Heat the butter in a heavy based pan until it starts to foam then add the shallots and sweat with no colour until soft.
Add the chorizo and cook for 2 mins.
Add the chorizo (cut into even dice) and cook for a further 2 mins.
Add the paprika, bay, thyme with a pinch of salt and pepper.
Blend the red peppers with the fish stock, add to the pan followed by the milk and water.
Cook for 20 mins, then pass through a fine sieve and squeeze out all that flavour.
Add 30g butter and season.
Lemon puree;
This puree is made by bringing lemon zest to the boil 10 times with sugar until soft with no harsh flavour.
Blend to a fine puree and hang in muslin over night to thicken.
To finish let it down with a touch of stock syrup, a good squeeze of lemon and a pinch of salt.
Reduce in a pan if needed to thicken up.
You want a balanced puree with a good amount of acidity and just enough sweetness to cut through.
Keep it warm in a squeezy bottle.
Cooking the cod:
Vacumm pack the cod portions individually (in the cling film) and drop into a water bath at 55C for 15 minutes.
While the fish is cooking, put the samphire into a pan with a little water and a knob of butter to create and emulsion and cook for 2 mins.
Pan fry the chorizo dice in a little olive oil and keep warm, and warm the lemon segments in some stock syrup.
To serve:
Once the fish is cooked mix the crab meat with enough mayonnaise and Greek yoghurt to just bind, add a pinch of chopped tarragon and a sprinkle of smoked paprika. Take the cod portion out of their sous vide bags, place a quenelle of cod on each a warm under the grill for one minute.
Carefully pipe some of the puree on each plate, add the samphire, chorizo dice and lemon segments, then carefully place the cod on top. Foam the sauce using a Bamix and spoon around with some sorrel leaves and a little mixed salad on top.

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