This exquisite Michelin starred cod recipe from Agnar Sverrisson, of London's Texture restaurant, is a delicious nod to the chef's Icelandic heritage. The delicate flavour of the cod is expertly balanced with spicy chorizo and creamy avocado, then topped off with a chunky seafood sauce of squid, olives, peppers and tomatoes.
Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Slice the cod loin into 100g portions, keeping 150g of the cod trimmings to make the brandade
1 side of Icelandic cod
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
1000ml of extra virgin olive oil
Peel the potatoes, boil in salted water and then push through a drum sieve
270g of potato
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
1/2 lemon, juiced
Add the cod trimmings, julienned parsley and chopped chives and fold through the mash, trying not to break up the cod pieces
20g of fresh parsley
20g of fresh chives
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
200g of chorizo sausage
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
100g of squid
40ml of olive oil
1 tsp salt
When the squid is soft and tender, add the diced olives, chorizo and pepper
100g of Kalamata olives
100g of roast red pepper
100g of chorizo sausage
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
100g of tomatoes
15g of fresh parsley
15g of fresh coriander
1/2 lemon, juiced
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
2 limes, juiced
150ml of water
20ml of olive oil
1 tsp salt
1 tsp fresh coriander
1 pinch of cayenne pepper
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
1 1/3 handfuls of 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
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.