Roast Cod, Lobster Sauce and Chorizo.

  • Sharebar
Serves 4
Method: 

On my recent holiday to Burgundy, cycling through the beautiful villages of Meursault and Pommard a great appetite was worked up. This at the end of each day was satisfied by some amazing food, and even greater wine in some instances. The holiday encompassed three michelin star dinners. Two 1 Star experiences and one 3 Star experience at Lameloise. I was inspired by many things some more difficult than others.

This dish came on our final evening, at a restaurant called La Benaton. I guess from the photos it's quite easy to tell which one has the old tyre rating. ( I should have wiped the pesto oil away to make the plate look neater)

In French, the translation was roasted large cod, fregola sarda, confit tomato and chorizo. "Fregola Sarda" I hear you cry, is a very rare type of pasta. It tasted like large tapioca if I'm honest, but the contrast amongst crunchy vegetables and chorizo was beautiful. It had a green gel served with it, I thought it was tasteless and added nothing to the dish, but would have taken someone a while to make. It was all married together with a beautiful lightly fishy creamy sauce. 

How did I make this then? The results were actually fantastic, a little more care in the presentation front and I believe I could fool many. I had just returned from being away with work for five days and rustled this up in 30mins, with a few shortcuts!! 

I have found giant couscous to be a revelation, it cooks in five minutes and will then absorb flavours you throw at it. Today it is the lovely smoky oils from the chorizo. I bought sun dried baby tomatoes, if you want to do it yourself follow this recipe. Sun-Dried Tomatoes. The sauce, should be made from classic fish stocks and shellfish carcasses. Again, follow Seafood Heaven for the purists way, otherwise if time is tight just use lobster bisque and follow my adjustments. I found this a wild garlic pesto, which wasn't too overpowering and complimented the dish and the roasted red peppers.

  1. Caramelise the peppers on an open flame on the hob until blackened all over. Wrap in cling film for five minutes. Remove the blackened skin, cut up into squares.
  2. Cook the chorizo in a tablespoon of oil so that it releases most of its juices. Stir this into the lobster bisque, add the cream and milk. 
  3. Now cook the chorizo, turnip, fennel over a medium/high heat with a knob of butter for 5 minutes until al dente. 
  4. Boil the couscous for five minutes, drain. Stir through the chorizo mix together with the chopped tomatoes. Check seasoning of the mixture.
  5. As you start your vegetables, coat one side of the fish with flour. Now with a decent layer of oil in a pan, fry the cod. Five minutes one side, turn over, cook one minute more then turn off the heat. 
  6. Heat the lobster sauce and aerate with a stick blender.

Create a circle of couscous, place the fish on top. Drizzle the sauce around the couscous. Decorate the plate with pieces of roasted red pepper and drizzle the pesto around.

Principle image supplied by Shutterstock.

Ingredients: 
  • 4 Thick Pieces of Cod
  • 2 Tbsp Plain Flour
  • 100g Chorizo, finely diced
  • 150g Sun-dried tomatoes
  • 150g Finely Cubed Turnip
  • 150g Finely Cubed Fennel
  • 200g Giant Couscous
  • 2 Red Peppers
  • 150g Any Pesto that's not basil or too salty.
  • 400ml Lobster Bisque
  • 75ml Cream
  • 100ml Milk