Atlantic Cod

BIN: Gadus morhua
Fr: Cabillaud / morue
GER: Kabeljau / Dorsch
IT: Merluzzo nordico
ESP: Bacalao
CRO-SRB: Bakalar
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Ingredients (for 2):

Fried fish:
2 x 150-180g cod fillets

Kale purée:
500g cavolo nero
50ml olive oil
100ml cream

Bean purée:
400g butter beans
1 shallot
1 celery stalk
2 garlic cloves
500ml chicken stock

Crispy chorizo:
150g finely diced chorizo
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Recipe:

1. Prep and fillet the fish as shown in this reel.

2. Kale purée: blanch the cavolo nero for 5 minutes and transfer into a bowl with ice water. Strain and mix in a blender with olive oil and cream. Season to taste.

3. Bean purée: sweat the mirepoix, add the chicken stock and bring to a boil. Add the butter beans and cook until tender. Transfer the beans to the blender. Reduce the stock by 3/4 and add to the beans. Blend and season to taste.

4. Crispy chorizo: fry the sausage over medium-low heat until all the fat has been rendered. Strain oil through a sieve and keep separate for plating.

5. Cod: salt the fish on both sides and fry for about 5 minutes on the skin side. Flip the fish fillet, reduce the heat to low and finish cooking for another 3-4 minutes. Plate and enjoy!