Recently I published a recipe for a pan fried mackerel and now I am continuing with a fishy theme. However, if you consider the mackerel as cheap and cheerful this one is completely opposite. Using higher value ingredients I consider this dish as a fish equivalent of beef steak dinner. I created this dish quite a while ago and it features regularly in our menu when we want to treat ourselves to a bit more indulgent fish meal. Like many similar creations it started with me buying the main ingredient: cod fillets. I then started thinking what could it work with and how to elevate it to something special. Becky said that cod itself is often a bit boring so I had to give it an extra boost of additional flavour. This inspired the chorizo element. But I didn’t stop there. I wanted to make it into something really special so I added prawns and butter into the equation. When I served it with parsnip purée the result was stunning! It is now what I consider one of my “signature dishes”. I cook it when I want to serve something special, impress or maybe say sorry with my food. This recipe is really quite simple but believe me it will impress when you serve it!
Makes 2 portions
- 2 cod fillets around 125g each (skin on or skinless – depending on how you prefer the fish)
- 100g raw prawns, shelled
- 75g chorizo, chopped into 1cm cubes
- 60g butter
- 2 tblsp rapeseed oil
- Salt and pepper
- Pinbone the cod if necessary and pat dry with kitchen towels.
- Heat up 1 tblsp oil in a non stick frying pan over a medium heat. Add half of the butter and seasoning.
- When the butter is hot and foaming, add the cod and fry slowly skin side up for about 1 – 2 minutes, until the flesh is lightly golden.
- Turn the fish over and fry skin side down for another 3 – 5 minutes (depending on thickness of the fillet), until the skin is crisp and golden and the flesh opaque and firm. Use a spoon to baste the fish from time to time with the foaming butter.
- In the meantime heat up 1 tblsp oil in another frying pan over a medium heat and add the chorizo. Fry slowly for about 2 – 3 minutes stirring from time to time. Don’t let it go crispy! When chorizo released its juices, remove it from the pan and reserve.
- Melt the remaining butter in the pan and add the prawns.
- Cook the prawns in the chorizo flavoured butter for about 2 – 3 minutes, until prawns changed colour. Add the reserved chorizo and cook for another minute allowing flavours to combine.
- Place the fillets on pre heated plates. Garnish with chorizo and prawns butter.
Serve with parsnip purée and a chilled glass of New Zealand Sauvignon Blanc.