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Cod with avocado and chorizo

Recipes

Cod with avocado and chorizo

Ingredients

For the fish :

  • 550g cod fillet
  • 1 lemon
  • 1 handful of finely chopped chives
  • Salt

For the breading :

  • 150g cod fillet
  • 1/2 lemon (juice)
  • 80ml olive oil
  • 270g potatoes
  • 20g fresh chives
  • 20g fresh parsley
  • Salt

For the avocado relish :

  • 2 avocados
  • 2 limes (juice)
  • 150ml water
  • 20ml olive oil
  • 1 tsp salt
  • 1 tsp fresh coriander
  • 1 pinch of pepper

For the crispy chorizo :

For the sauce:

  • Pre-cooked octopus tentacles
  • 100g olives
  • 100g chorizo
  • 100g roasted red pepper
  • 100g of diced tomatoes
  • 15g fresh parsley
  • 15g fresh coriander
  • 1/2 lemon (juice)
  • olive oil

For the finishing touch :

  • Edible flowers (nasturtium, borage, chives, violets,...)


Steps

For the cognac :

  • Cut the cod into 100g portions and keep 150g for the brandade
  • For the brandade, lightly salt the cod, cover with olive oil in a small pan and cook for 10 minutes
  • Peel the potatoes, boil them in salted water, then strain them
  • Place the hot mashed potatoes in a bowl and season with olive oil, salt and lemon juice. Use a spatula to mix everything together
  • Add the cooked cod trimmings, chopped parsley and chives and gently fold into the mash

For the avocado relish:

  • To prepare the avocado relish, blend all the ingredients until smooth. Strain the puree and store until ready to use.
  • For the crispy chorizo:
  • Preheat the oven to 150-160°C
  • Cut the chorizo into 1-2mm thick slices and place on a baking tray lined with baking paper. Bake in the oven for 5-10 minutes, until lightly coloured and crispy
  • When the chorizo is cooked, place the slices on a cold baking tray lined with kitchen roll to drain off excess fat

For the fish:

  • Season the fish well with salt, place in a hot oiled non-stick pan and cook over a high heat until golden brown with a nice crust
  • Preheat the oven to 180°C. Place the cod on a baking tray and bake for 2-3 minutes
  • After cooking, sprinkle the cod with chopped chives

For the sauce:

  • Briefly heat the pre-cooked octopus tentacles in a little olive oil
  • When the tentacles are hot, add the diced olives, chorizo and roasted peppers
  • Heat the sauce gently
  • Add the diced tomato, chopped parsley and coriander, lemon juice and heat until the sauce is hot
  • Dressing:
  • Place a large spoonful of avocado on the side of the plate. Place a piece of cod in the centre with a spoonful of sauce; finally, garnish with brandade and a couple of chorizo chips on the side
  • Finish with edible flowers of your choice


A recipe suggested by our partner blogger @hapentap

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