Cod Loin with Chorizo and Butter Beans
This is a simple, yet very tasty recipe created by Chef Nick Harman to utilise ingredients found in our shop.
Ingredients (per person):
200g Fresh Cod Loin
1 Spanish cooking chorizo
100g Butter Beans
Half washed and chopped leek
Good pinch of smoked paprika
1 Tablespoon sun-blushed tomatoes
20g Parmesan and black truffle butter
1 Banana shallot
Teaspoon extra virgin olive oil
Sea salt and course black pepper
Method:
Preheat oven to 200oc gas mark 6.
Gently rub cod with olive oil and season to personal preference. Place on preheated baking tray in the oven for 10-12 minutes, depending on thickness of cod.
While the cod is baking, cut the chorizo in to pieces a little thicker than a pound coin and pan fry on a medium heat for a couple of minutes until oils start to release then add the roughly chopped shallot, leek and smoked paprika. Once softened; after a few minutes, add to the pan, the butter beans (with a little of the liquid) and the sun-blessed tomatoes until warmed through. By this time the cod should be cooked, remove from the oven and place on a warm plate. Stir the parmesan and truffle butter through the beans and chorizo, again seasoning too taste then serve with the cod.
