Cod loin with chorizo cream sauce
Experience the refined taste of our Cod Loin with Chorizo Cream Sauce, where the prime cut of cod is perfectly complemented by a rich and spicy chorizo sauce. This recipe highlights the delicate texture of cod loin, enhanced with a creamy sauce that adds a bold flavor contrast. Ideal for an elegant dinner party or a special meal, this dish pairs culinary simplicity with gourmet flair. Follow our step-by-step guide to prepare this impressive seafood dish that’s sure to delight your guests.
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Preparation 30 min
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Baking 8 min
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Servings 2
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Level Intermédiaire
Ingredients
Cod loin
Chorizo cream
Side
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Note
For lovers of spicy cuisine, opt for a strong chorizo rather than a mild one. Refer to the instructions on the bulgur sachet for optimal cooking.
Tip
It’s important to choose cod steaks that are thick enough to prevent overcooking during poaching and grilling.
Preparation steps
Cod loin
Chorizo cream
- Baking information
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Temperature200°C
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Baking time 1 min
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Side
Assembling
Your comments
Cod loin with chorizo cream sauce
Experience the refined taste of our Cod Loin with Chorizo Cream Sauce, where the prime cut of cod is perfectly complemented by a rich and spicy chorizo sauce. This recipe highlights the delicate texture of cod loin, enhanced with a creamy sauce that adds a bold flavor contrast. Ideal for an elegant dinner party or a special meal, this dish pairs culinary simplicity with gourmet flair. Follow our step-by-step guide to prepare this impressive seafood dish that’s sure to delight your guests.
Note
For lovers of spicy cuisine, opt for a strong chorizo rather than a mild one. Refer to the instructions on the bulgur sachet for optimal cooking.
Tip
It’s important to choose cod steaks that are thick enough to prevent overcooking during poaching and grilling.
Ingredients
Cod loin
- Codfish (2 x 110 grams) : 220 grams
- Carrots : 1
- Yellow onion : 1
- Leek : 1
- Water : 1 liter
- Olive oil : 2 tablespoons
- Salt : 1 pinch
- Pepper : 1 pinch
Chorizo cream
- Chorizo : 40 grams
- Vegetable stock : 10 centiliters
- Crème fraîche 40% : 2 tablespoons
- Corn starch : 1 teaspoon
Side
- Bulgur : 140 grams
- Water : 280 centiliters
- Salt : 1 pinch
Preparation steps
Cod loin
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We'll start by making the stock in which our cod steaks will be poached.
To do this, finely dice the carrot, chop the onion and leek.
Sauté for 5 minutes in a stewpot with olive oil. -
Moisten the vegetables with the liter of water. Season with salt and pepper.
Simmer for 15 minutes, then reduce heat to stop boiling. -
Poach the cod steaks in the stock for 5 minutes.
(Do not allow the stock to boil, as this may overcook the fish).Using a skimmer, remove the steaks and place in an ovenproof dish.
Chorizo cream
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Cut out about 40 chorizo scales using a 1 cm diameter cookie cutter.
(Preferably cut from thin slices of chorizo).
Set aside.
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Place 30 grams of chorizo in a saucepan (use the scraps from the scales and adjust the weight).
Heat over medium heat for 3 minutes. -
Take 10 centilitres of the vegetable stock used to poach the fish, and pour over the chorizo.
Simmer for 2 minutes. -
Remove from the heat and add the crème fraîche.
Blend together. -
Add the cornstarch diluted with a little stock.
Heat again to thicken the cream.
When smooth, strain to remove impurities.Set aside.
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Arrange the chorizo scales on the backs of the cod and place in the oven for 3 minutes at 200 degrees Celsius in "grill" mode.
The scales should be lightly colored. - Temperature: 200°C
- Baking time: 1 min
Side
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To accompany the cod, we chose boulgur.
Place in a saucepan filled with 240 milliliters of boiling water and cook for ten minutes.
Drain.
Assembling
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Place a heaping tablespoon of chorizo cream on the plate, then place the bulgur in a cookie cutter. Add the baby vegetables and finally the cod.
Enjoy your meal.