Ingredients
- 600-800 g cod loin
- 250 g chorizo cut into cubes
- 1 pcs cauliflower head
- 6 dl milk
- Peas
- Butter beans
- Butter
- Salt
- Pepper
Instructions
Start by preheating the oven to 150°C.
Cut the cod loin into suitable portion-sized pieces, pat dry and place on parchment paper on a baking tray.
Bring milk to a boil with the cauliflower broken into medium-sized florets. When the cauliflower is tender, process the pieces in a food processor with the milk until it reaches your desired consistency, season with salt and pepper. Set this aside on low heat until the rest is ready.
Cut the chorizo into pieces and fry in a pan until it begins to get crispy. At the same time, you can put the cod in the oven – it should bake for 10-12 minutes.
Bring water to a rolling boil, add the peas and butter beans and let them cook for about 1 minute with a knob of butter. Drain the water, rinse with ice-cold water and return to the pot with a little more butter.
Arrange everything on each plate so it looks fancy.
Notes
Tip: Use fresh fish and rinse the cod in ice-cold water before cooking to avoid fishy odors.
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