Printer friendly version
-
Roast Icelandic cod with avocado puree, chorizo and artichokes
- Prep time:
- Cook time:
- Serves:
Agnar Sverrisson serves up a dinner party-worthy main course that shows off his Scandanavian style of cooking.
Ingredients
- 4 x 120g cod fillets, skinned and pin-boned
- squeeze of lemon juice
For the avocado puree
- 0 1 limes, juice and zest
- 3 tbsp water
For the vinaigrette
Method
1. Halve the avocadoes and remove the stone. Scoop out the flesh and blitz with the other puree ingredients in a blender until smooth. Check the seasoning and cover tightly with clingfilm to prevent the avocado discolouring. Keep at room temperature.2. Whisk all the ingredients together for the vinaigrette and season lightly with salt and sugar. Add the other ingredients to the vinairgrette and warm through in a saucepan.
3. Preheat the oven to 200C/gas mark 6. Heat the olive oil in a frying pan. Season the cod all over and cook on 1 side until golden brown. Transfer the fish to an ovenproof tray and finish cooking in the oven for about 5 minutes.
4. Remove from the oven and squeeze over a little lemon juice. Serve immediately with the avocado puree and warm vegetables in vinaigrette.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
LOVE this recipe. I think it's both great for a dinner party main that allows you to hang with your guests as well as a quick sup you can throw together with a brief shop. Two notes: 1.be careful with the lime ratio to the avocado. I, in a rookie move, added the lime before the avocado...not wise. The whole thing was too sharp and acidic - add the lime slowly to the avocado.
2.Prep as much as possible but mind the artichockes - you can pit the olives, saute the chorizo and then add the olives but wait on adding the chocks beforehand. You can chop them etc but return them to the oil and then add them to the saute at the last minute bc otherwise the discoloration starts so quickly. Hope that helps/makes sense. Happy dining! xx