Fresh cod with dried chorizo sauce & avocado
Pan-fried cod fillet with a rich, emulsified sauce of dried chorizo and fresh avocado. Maurice's style.
What you need
How Maurice does it
- 1
Heat a splash of Liquid Gold in a pan over medium heat. Add the sliced dried chorizo and fry until it starts to release its oils and becomes crispy.
- 2
Add the sliced shallot and crushed garlic to the pan. Fry until soft and fragrant.
- 3
Pour in the white wine and let it bubble and reduce slightly. Add the butter and stir until melted.
- 4
Add a splash of water and the soy sauce. Stir through and let simmer for a minute.
- 5
Strain the contents of the pan into a bowl and separate the liquid from the solids. Reserve the chorizo pieces for garnish.
- 6
Put the two egg yolks in a tall measuring jug. Pour in the strained liquid and add a small amount of Liquid Gold.
- 7
Use a stick blender to emulsify the mixture into a thick, creamy yellow sauce. Taste and season.
- 8
Pat the cod fillets dry and season with salt. Heat a clean pan over medium heat with a mixture of butter and oil.
- 9
Place the cod skin-side down in the pan. Fry, basting regularly with the melted butter and oil, until the skin is crispy and the fish is cooked, about 4-5 minutes per side.
- 10
Flip the cod and continue basting until cooked through. Remove from the pan and place on a plate.
- 11
Arrange the avocado slices over the cod. Pour the chorizo sauce over the fish and avocado. Garnish with the reserved chorizo pieces.
- 12
Serve immediately and enjoy.
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