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
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.