Cod loin with chorizo cream sauce

Cod loin

• 

  Step 1

  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.

• 

  Step 2

  Moisten the vegetables with the liter of water. Season with salt and pepper.
  Simmer for 15 minutes, then reduce heat to stop boiling.

• 

  Step 3

  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

• 

  Step 4

  Cut out about 40 chorizo scales using a 1 cm diameter cookie cutter.

  (Preferably cut from thin slices of chorizo).

  Set aside.

• 

  Step 5

  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.

• 

  Step 6

  Take 10 centilitres of the vegetable stock used to poach the fish, and pour over the chorizo.
  Simmer for 2 minutes.

• 

  Step 7

  Remove from the heat and add the crème fraîche.
  Blend together.

• 

  Step 8

  Add the cornstarch diluted with a little stock.
  Heat again to thicken the cream.
  When smooth, strain to remove impurities.

  Set aside.

• 

  Step 9

  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.

• Baking information
  • Temperature

    200°C 392°F
    °C °F
  • Baking time 1 min

Side

• 

  Step 10

  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

• 

  Step 11

  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.