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Atlantic cod, mussels, chorizo, tomato, butter beans
Ingredients
180 grams butter bean and chorizo stew
1 cod fillet
6 steamed and shelled mussels
10 grams parsley oil
6 red vein sorrel leaves
MEP
1. Reheat the butter bean and chorizo stew in a pan, being careful not to mash the butter beans. Add the mussels before serving to warm them through.
2. In a pan, fry the cod skin-side down, then transfer to the oven for 7 minutes or until cooked through.
3. Place the butter bean stew at the base of the bowl and add the cod on top.
4. Drizzle parsley oil around the plate and garnish with red vein sorrel leaves.
5. Serve.
Butter Bean and Chorizo Stew
Ingredients
200 grams chopped chorizo
200 grams onion
1 tin butter beans
1 tin chopped tomatoes
20 grams sliced garlic
10 grams salt
1 gram pepper
MEP
1. Sauté the chorizo in a heavy-bottomed pan.
2. Add the onion and garlic, cooking until translucent.
3. Add the butter beans and chopped tomatoes. Leave on low heat to reduce and intensify the flavor.
4. Season to taste.
5. Cool, label, and refrigerate.
Parsley Oil
Ingredients
200 ml vegetable oil
200 grams blanched parsley (refreshed in ice water)
MEP
1. Blend the blanched parsley and oil in a thermo until smooth.
2. Strain through a J-cloth and store in a bottle.
Mussels
Ingredients
1 kilogram mussels
MEP
1. Steam the mussels on a tray in the oven until they open.
2. Cool the mussels.
3. Remove the mussels from their shells and store until needed.
4. Label, date, and refrigerate.
Allergies
Sulphites, fish, crustaceans