Cod, avocado and chorizo
Item 1 of 1
- medium
- 6
- 60 minutes
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.
First published in 2015
Ingredients
Metric
Imperial
Cod
- 1 side of Icelandic cod
- 1 lemon
- 1 1/3 handfuls of chives, chopped
- 1000ml of extra virgin olive oil
- salt
Cod brandade
- 1/2 lemon, juiced
- 80ml of extra virgin olive oil, plus extra to season
- 270g of potatoes
- 20g of fresh chives
- 20g of fresh parsley
- salt
Avocado relish
- 2 avocados
- 2 limes, juiced
- 150ml of water
- 20ml of olive oil
- 1 tsp salt
- 1 tsp fresh coriander
- 1 pinch of cayenne pepper
Chorizo crisps
- 200g of chorizo sausage
Sauce
- 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
SAVE RECIPE
Equipment
- Fine sieve
- Drum sieve
- Baking parchment
Method
1
Slice the cod loin into 100g portions, keeping 150g of the cod trimmings to make the brandade
2
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
- salt
- 1000ml of extra virgin olive oil
4
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
5
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
6
To make the chorizo crisps, preheat the oven to 150-160°C/Gas mark 2-3
7
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
8
Once cooked, transfer onto a paper towel-lined cold tray to drain off any excess fat
10
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
11
Warm the sauce gently, trying not to overheat as this will ruin the squid
12
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
13
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 avocados
- 2 limes, juiced
- 150ml of water
- 20ml of olive oil
- 1 tsp salt
- 1 tsp fresh coriander
- 1 pinch of cayenne pepper
14
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
15
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
16
Once cooked, sprinkle with the chopped chives
- 1 1/3 handfuls of chives
17
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
First published in 2015
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