Cod with chorizo and peas

Method

1. Cut the chorizo into bite size bits pieces.

2. Heat one third of the olive oil until smoking and fry the chorizo until crispy.

3. Add the sherry and reduce by half.

4. To make the pea puree, heat another third of the oil in a frying pan and gently fry the shallots and garlic until soft.

5. Add the wine, and cook until reduced by two thirds.

6. Pour in the stock, and reduce once more by two thirds.

7. Remove from the heat and transfer to a blender. Add the peas, season with salt and freshly ground black pepper, and then add the crème fraiche.

8. Season the fish and dust lightly with flour. Dip the fish briefly into the egg and then coat in polenta.

9. Heat the remaining oil in a frying pan and fry the fish for three minutes on each side.

10. Spoon a bed of peas onto each of two heated dinner plates. Top with the fish and serve immediately, with the chorizo alongside.