Icelandic cod, avocado and chorizo

• Gluten free

• Meat

  • 300 g Chorizo sausage

• Seafood

  • 1 Side of icelandic cod
  • 100 g Squid

• Produce

  • 2 Avocados
  • 1 1/3 handfuls Chives
  • 20 g Chives, Fresh
  • 1 tsp Coriander, fresh
  • 15 g Coriander, fresh
  • 2 Lemon
  • 2 Limes
  • 35 g Parsley, fresh
  • 270 g Potato
  • 100 g Tomatoes

• Condiments

  • 100 g Kalamata olives

• Baking & Spices

  • 1 pinch Cayenne pepper
  • 100 g Red pepper, roast
  • 2 Salt
  • 2 tsp Salt

• Oils & Vinegars

  • 1080 ml Olive oil, Extra Virgin
  • 60 ml Olive oil

• Liquids

  • 150 ml Water

Found on greatbritishchefs.com

Description

Ingredients

• 1 side of Icelandic cod
• 1 lemon
• 1 1/3 handfuls of chives, chopped
• 1000ml of extra virgin olive oil
• salt
• 1/2 lemon, juiced
• 80ml of extra virgin olive oil, plus extra to season
• 270g of potato
• 20g of fresh chives
• 20g of fresh parsley
• salt
• 2 avocados
• 2 limes, juiced
• 150ml of water
• 20ml of olive oil
• 1 tsp salt
• 1 tsp fresh coriander
• 1 pinch of cayenne pepper
• 200g of chorizo sausage
• 100g of squid
• 1 tsp salt
• 40ml of olive oil
• 100g of Kalamata olives
• 100g of chorizo sausage
• 100g of roast red pepper
• 100g of tomatoes
• 15g of fresh parsley
• 15g of fresh coriander
• 1/2 lemon, juiced

Directions

• Slice the cod loin into 100g portions, keeping 150g of the cod trimmings to make the brandade
• To make the cod brandade, lightly season the cod trimmings with 1 tsp salt, place in a small pan and cover with olive oil. Cook for 10-12 minutes
• Peel the potatoes, boil in salted water and then push through a drum sieve
• Place the warm mashed potato into a bowl and season with olive oil, salt and lemon juice. Use a spatula to mix together, trying not to overwork the mix
• Add the cod trimmings, julienned parsley and chopped chives and fold through the mash, trying not to break up the cod pieces
• To make the chorizo crisps, preheat the oven to 150-160°C/Gas mark 2-3
• Cut the chorizo into 1-2mm thick slices and place onto a tray lined with baking parchment. Bake for 5-10 minutes or until lightly coloured and crispy
• Once cooked, transfer onto a paper towel-lined cold tray to drain off any excess fat
• To make the sauce, clean the squid and cut into long, thin strips. Cook with the salt in the olive oil over a low heat for 4-5 minutes
• When the squid is soft and tender, add the diced olives, chorizo and pepper
• Warm the sauce gently, trying not to overheat as this will ruin the squid
• Once warmed, add the diced tomato, julienned parsley, roughly chopped coriander and lemon juice and heat up so it is warm, but not too hot
• To make the avocado relish, add all of the ingredients into a blender and blend until a smooth purée forms. Pass the purée through a fine sieve and keep aside until needed
• Season the portioned cod well with salt, place into a hot oiled non-stick pan and cook over a high heat until golden brown and a nice crust has formed
• Preheat the oven to 180°C/Gas mark 4. Put the cod onto a baking tray and finish cooking in the oven for 2-3 minutes
• Once cooked, sprinkle with the chopped chives
• To serve, drip a large spoonful of avocado onto one side of the plate. Place a piece of cod in the centre with a spoonful of sauce; finally, spoon the cod brandade topped with a chorizo crisp or two to one side