Ingredients
→ For the cod
4 cod fillets (around 150g each)
Salt and freshly ground pepper
A drizzle of olive oil
→ For the chorizo cream
150g chorizo (mild or strong, depending on your preference)
20cl of whole liquid cream
1 chopped onion
1 tablespoon of olive oil
→ For the mashed potatoes
800g Bintje potatoes
20cl of hot milk
50g butter
Salt and pepper
Instructions
Start by peeling and cutting the potatoes into regular pieces. Place them in a pan of boiling salted water and cook for 20 minutes until they are tender.
Drain the potatoes carefully, then mash them. Gradually add the hot milk and butter until you obtain a smooth texture. Season to taste and keep warm.
Carefully remove the skin from the chorizo and cut it into small pieces. In a pan, brown the chopped onion in olive oil until translucent. Add the chorizo and cook for 2-3 minutes to release its flavors.
Pour in the liquid cream, let simmer gently for 5 minutes. Then mix everything to obtain a creamy and homogeneous sauce.
Preheat your oven to 180°C. Arrange the cod fillets in a baking dish, drizzle with olive oil and season with salt and pepper
Bake for 10-12 minutes until the fish is pearly.
On each hot plate, place a generous portion of mashed potatoes, then delicately place a cod fillet on top. Top with chorizo cream and garnish with a few sprigs of fresh parsley or chives
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