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Cod with chorizo crust

By June 23, 2018 , , ,

This is a lovely earthy dish with vibrant colours. There's a great contrast in the crisp fiery chorizo crust and the rich sauce. It makes a great dinner party dish and most of the dish can be prepped in advance so all you need to do is cook the cod just before you serve.

70g chorizo thinly sliced
100g breadcrumbs
2 200g portions of cod fillet
Salt and pepper

Process the chorizo and breadcrumbs in a food processor until smooth
Place on a sheet of baking parchment and roll out flat
Place in the fridge for 1 hour to firm up
Cut the chorizo crust into slices that match the size of your cod fillet
Season the cod with the salt and pepper 
Place the cod in a pan and roast in the oven at 180c for 10 minutes
Remove the cod from the oven and place the crust on top of the cod
Transfer the cod to a medium grill and cook for a further 5 minutes until the crust starts to crisp up

1 shallot finely chopped
1 clove garlic finely chopped
4 fresh tomatoes peeled and roughly chopped
10ml oil for frying
10g freshly chopped coriander
2g sugar
1g celery salt
30ml red wine
5g tomato puree
Pepper to season

Fry off the shallot and garlic in the oil on a low heat until soft
Stir through the tomato puree and add the wine
Add the tomatoes and cook for a further 15 minutes
Season to taste with the celery salt, sugar and pepper and garnish with the coriander

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