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Roasted cod fillet with Jerusalem artichokes, mussels and chorizo

Roasted cod fillet with Jerusalem artichokes, mussels and chorizo


This recipe is from our partner - Whiting & Hammond

Roasted cod fillet with Jerusalem artichokes, mussels and chorizo

Ingredients

  • For the roast artichokes: 400g Jerusalem artichokes, washed and peeled
  • 10g butter, 25ml vegetable oil
  • 2 cloves garlic, 1 sprig thyme
  • 1 tsp lemon juice
  • 10g dill, chopped
  • For the artichoke puree: 200g Jerusalem artichokes, washed and peeled and diced (2cm)
  • 75ml vegetable stock, 75ml semi-skimmed milk
  • For the cod: 2 tbsp vegetable oil
  • Salt and pepper
  • 4 cod fillets
  • For the mussels and chorizo: 2 tbsp vegetable oil
  • 50g small diced chorizo
  • 1 clove garlic, peeled and thinly sliced, 1 small shallot
  • 500g shell-on mussels, cleaned
  • 100ml dry cooking wine
  • 100ml double cream

Method

  • Preheat the oven to 180C.

    Start by preparing the artichokes, halving the large ones and leaving the small ones whole. Place in a roasting try and toss with the butter, oil, garlic and thyme. Roast for approx 40-50 minutes, until tender inside and crisp outside. To finish, add the lemon juice and chopped dill, and toss.
  • While the artichokes are cooking, start the puree by adding all of the ingredients to a pan, and bringing to a gentle simmer. Once soft, blitz in a liquidiser until smooth.
  • Once the above is 5 mins from being ready, start cooking the cod.
  • Lightly coat a non-stick frying pan with the vegetable oil over a medium to high heat. When the pan is hot, season the cod fillets with the salt and pepper and place skin-side down. Cook for 2-3 minutes until golden and crisp, then carefully turn over and cook the other side for another 2-3 minutes. Once the fish becomes opaque, its ready to serve.
  • When the cod has been flipped to cook on the other side, start the mussels.
  • In a pan, add the oil, chorizo, garlic and shallot. Cook on a medium heat until the shallot and garlic are cooked, then add the mussels and white wine. Cover with a lid and cook for approx 2-3 mins, until all of the mussels have opened (don't serve any that haven't opened). Reduce the stock by half and add the cream, then bring to the boil and serve as a sauce.