Ingredients
- 4 × 160g cod filets
- 300g peas, blanched.
- 200g French beans, trimmed and blanched
- 200g sugar snap peas
- 4 stems of spring onion
- 250g butter
- 100g cured chorizo.
- 1 clove garlic, peeled
- 1 tablespoon smoked paprika
- 1 lemon, zest and juice
- 100g butter
- 100ml vegetable stock
- Small bunch chopped parsley
- 100ml soured cream
Method
- Put 250g butter, chorizo, garlic, smoked paprika, lemon juice and zest in a food processor, season with salt and pepper, blend till smooth, and add the chopped parsley.
- Heat a frying pan over high heat and add a little vegetable oil. Make sure the fish surface is dry using a paper towel, season with salt and pepper. Place on pan and cook for 4/5 minutes, reducing the heat, turn and cook for a further 2/3 minutes, remove from heat, add 4 tablespoons of the butter and baste over the fish.
- Heat a saucepan, add 100g butter and vegetable stock, bring to a simmer, add all the green vegetables, season with salt and pepper. Simmer till hot.
- Place vegetables on serving plates, then the Cod with the chorizo butter and a spoonful of the soured cream.
Tips:
- The chorizo butter would also be perfect for steaks, chicken or lamb dishes.
- You can roll any excess chorizo butter in cling film and refrigerate.
- Salmon, haddock or trout would also work.
