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Roast Cornish Cod with Samphire, Lemon Purée and Chorizo Foam

Roasted cod fillets served with samphire, citrus purée, and a savory chorizo foam for an elegant seafood dish.

SeafoodChorizoFine DiningCodMichael Caines
Estimated Nutrition
Calories
1205.1
kcal / serving
4820.5 kcal total
Carbs
53.9g
per serving
215.5 g total
Fat
97.7g
per serving
390.8 g total
Protein
36.3g
per serving
145.2 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
250
g
Sugar
Total for puree and syrup
CondimentsSauces
1
dash
White Wine Vinegar
Dairy
15
g
Butter
Knob for roasting
100
g
Butter
For fish stock
50
g
Butter
For foam base
75
ml
Skimmed Milk
Approx 5 tbsp
30
g
Butter
To finish foam
Fruits
0.5
piece
Lemon Juice
From half a lemon
40
g
Lemon Peel
Chopped
230
g
Lemon
Peeled and pith removed
Meat
200
g
Chorizo
Divided use for foam and garnish
NutsSeeds
20
g
Salt
For salting fish (4g per 100g)
1
tbsp
Smoked Paprika
10
g
White Peppercorn
1
piece
Bay Leaf
1
sprig
Thyme
Fresh
5
g
Turmeric
1
handful
Sorrel Leaf
Red vein or wood sorrel
OilsFats
1
tsp
Olive Oil
Drizzle for frying
150
ml
Olive Oil
For roasting peppers
200
ml
Olive Oil
For lemon oil
Seafood
500
g
Cod
Fillets, skinned
1
kg
Fish Carcass
Turbot or lemon sole preferred
Vegetables
100
g
Onion
Finely chopped
100
g
Leek
Finely chopped
100
g
Celery
Finely chopped
4
piece
Red Pepper
100
g
Shallot
50
g
Samphire
Fresh

Method

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