Chef’s Corner: Poached cod with chorizo crust

Cod with chorizo crust
Cod is such a versatile, meaty fish and is suitable for most cooking methods. The key is to have all your portions the same size to ensure even cooking.

Cod is such a versatile, meaty fish and is suitable for most cooking methods. The key is to have all your portions the same size to ensure even cooking.

For two good portions you will need:

INGREDIENTS:

2 6-7 oz cod fillets with skin and bone removed

1 shallot, finely chopped

Tablespoon of chopped chorizo sausage

Pinch of fresh parsley

1 small chilli

Half cup of fresh croutons

Tablespoon butter

Rapeseed oil

6-8 slices of pickled cucumber or gherkins

Vegetable stock

METHOD:

So in a pan, add enough vegetable stock to cover the base and place your cod in the centre. Cover with grease proof paper and simmer for around 4-5 minutes depending on the size of your fish.

In a thick bottomed pan, melt your butter with a touch of rapeseed oil. Fry your chorizo lightly with the shalott, croutons and parsley. Remove from the pan and drain on some kitchen paper.

In the same pan, gently cook the chilli with a good dash of rapeseed oil.

On your serving plate, place your slicked cucumber or gherkin and then give it a good blast under the grill. Next add your fish, then add your chorizo topping. . Then simply finish with a drizzle of the chilli oil .

This is a great little dish, full of flavour. Happy cooking! Chirs

Chef Chris Sandford writes the weekly Chef’s Corner column in the Leinster Leader. He provides a wide selection of hospitality services, private cooking classes, lectures and demonstrations, as well as his highly successful One Chef Six Students class. Simply call for more information on 086 8032225