Roast Cornish Cod With Samphire, Lemon Purée And Chorizo Foam
This recipe combines the delicate flavors of cod with the rich and savory elements of chorizo foam, lemon purée, and roasted peppers. The process takes time and care, from salting and seasoning the cod to preparing the fish stock and lemon oil. Each component is crafted with precision and attention to detail, resulting in a dish that is as visually stunning as it is delicious.
— Constant Cookbook
Ingredients
- 1 large or 2 medium fillets of cod
- 4g salt
- 1 tbsp smoked paprika
- drizzle olive oil
- knob of butter
- ½ lemon, juice only
- 100g/3½oz butter
- 100g/3½oz onions
- 100g/3½oz leeks
- 100g/3½oz celery
- 1kg/2lb 4oz fish carcasses (preferably turbot or lemon sole), chopped and rinsed in running water
- 10g white pepper
- 4 peppers
- 150ml/5½fl oz olive oil
- and freshly ground saltblack pepper
- dash of white wine vinegar
- 200ml/7oz olive oil
- 40g/1½oz lemon
- 50g/1¾oz butter
- 100g/3½oz shallots
- 100g/3½oz cooking chorizo
- 1g smoked paprika
- 1 bay leaf
- 1 sprig fresh thyme
- and freshly ground saltblack pepper
- 130g/4½oz roasted red peppers
- 150g/5½oz fish stock
- 5 tbsp skimmed milk
- 30g/1oz butter
- 230g/8oz lemons
- 5g turmeric
- 150g/5½oz sugar
- pinch of caster sugar
- ½ lemon
- and freshly ground saltblack pepper
- knob of unsalted butter
- 50g/1¾oz fresh samphire
- 100g/3½oz cooking chorizo
- , for shallow frying olive oil
- 1 lemon
- 100g/3½oz sugar
- handful of red vein sorrelsorrel
Instructions
- First salt the cod. Sprinkle the fillets with salt and put it into the fridge for eight hours. Wash off the salt by thoroughly rinsing it under cold running water and pat dry. Season the fish with a dusting of smoked paprika â to do this, put the paprika in a small fine pastry sieve and lightly shake it over the fish. Wrap the fish tightly in cling film and refrigerate. When needed, cut into 110-120g/4-4¼oz portions.
- For the fish stock, melt the butter in a saucepan, add the onions, leeks and celery, and cook gently until soft. Add the chopped fish carcasses and cook for five minutes, then add the peppercorns and just cover with cold water.
- Bring to the boil, skim the scum off the top, then reduce to a simmer and leave to cook for 20 minutes.
- Pass through a sieve and leave to cool. Once cooled, store in the fridge for up to five days.
- For the roasted peppers, preheat the oven to 180C/350F/Gas 4.
- Line a small roasting tin with a piece of foil twice its length. Arrange the peppers in the tray, add a drizzle of olive oil, and sprinkle with salt, pepper and a dash of white wine vinegar. Wrap the foil over the pepper and seal well. Roast in the oven for approximately 30 minutes, or until the peppers are soft.
- Remove and place in a bowl. Cover with cling film and leave to cool. Once cooled, peel the peppers and remove the stalks and seeds. Put them into a jar and cover with olive oil â they will keep for up to five days in the fridge.
- For the lemon oil, heat the oil with the chopped citrus peel until it reaches 80C/176F on a cooking thermometer.
- Place in a blender and blend for five minutes, or until completely smooth. Pass through a muslin cloth and leave to cool. Place in a container or plastic bottle. The oil can be frozen until needed and will keep for up to three months in the freezer.
- For the chorizo foam, heat the butter in a pan until it is foaming, then add the shallots and cook without colouring until soft. Add the chorizo and cook for two minutes. Add the paprika, bay leaf, thyme, salt and pepper.
- Blend 130g/4½oz of the red peppers and 150g/5½oz of the fish stock together in a blender, and add to the chorizo. Add the milk and 100ml/3½fl oz water and bring to the boil. Cook for 20 minutes, then pass through a fine sieve.
- Finish the sauce with the butter, season with salt and pepper and keep in a warm place.
- For the lemon purée, put the lemon into a saucepan and just cover with water. Add the turmeric and 15g/½oz sugar. Bring to the boil, then drain and refresh in ice cold water. Repeat nine more times, omitting the turmeric.
- After the last blanch, transfer to a blender and blend until smooth, adding just a little water to help the peel blend more easily if required. You can freeze the purée for up to three months.
- Warm the purée in a pan, adding lemon juice and a pinch of caster sugar to balance the acidity and sweetness. Season with salt and freshly ground black pepper. Whisk in a knob of butter and reduce to the required consistency, whisking from time to time to make sure it doesnât stick to the bottom of the pan. Transfer to a squeezy bottle, if you have one, or a jar and keep warm until required.
- For the roast cod, preheat the oven to 200C/400F/Gas 6.
- Remove the cling film from the cod. Heat a little olive oil in a non-stick ovenproof pan and add the fish, skin side up.
- Add a knob of butter and place in the oven for three minutes. Now turn the fish over and continue cooking for a further two minutes.
- Remove from the pan, season with a little more lemon juice and leave to stand.
- Meanwhile, to finish, put the samphire into a pan with a little boiling water and a knob of butter (no salt needed), and cook for two minutes.
- While itâs cooking, fry the diced chorizo in a little olive oil and keep warm.
- Put the lemon segments into a small pan with 100g/3½oz water and the sugar and heat gently.
- To serve, carefully pipe some of the lemon purée onto each plate (use a spoon if you donât have a squeezy bottle).
- Add some samphire, chorizo and lemon segments, then carefully place the cod on top, using a spatula. Spoon over some of the chorizo foam, drizzle with lemon oil and add the sorrel leaves.
Cook Time
2H
Yield
Serves 4
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