Recipe: Cod Fillet with White Bean Velouté, Chorizo Fumet, Peas and Asparagus

Our Executive Chef Praveen has crafted a delicious recipe featuring delicate cod fillets served on top of a creamy white bean velouté. The dish is elevated with a flavourful chorizo fumet, vibrant peas and tender asparagus, creating a harmonious blend of textures and tastes.

Makes 4 serves

Ingredients

• Fresh Cod fillets (New Zealand or Australian) skin on – 800g
• White beans canned 200g
• Eschalots peeled 60g
• Butter unsalted 100g
• Cream 200ml
• Chorizo diced 100g
• Red Capsicums roasted, peeled and de seeded 100g
• White wine 110ml
• 4 Garlic cloves peeled
• 1 medium-sized Potato peeled
• Green Peas frozen 80g
• 4 Asparagus peeled
• Salt to taste
• Olive oil 100ml
• *fish stock (not imperative)

Method

• Portion fish fillets to 190- 200g portions
• Score the skin and season with olive oil and salt
• Pan sear the fish skin side first and finish it in a pre-heated oven (190C for 7 minutes)
• Sauté half of the white beans and half of the eschalots, add green peas and a small amount of the diced chorizo
• Blanch asparagus in boiling salted water for 10 seconds

White Bean Veloute

• Saute the remaining white beans and eschalots along with 2 garlic cloves in olive oil
• Add some water, cream and butter
• Cook and blend to a fine purée
• Strain and season

Chorizo Fumet

• Sauté chorizo and the remaining eschalots with garlic in olive oil
• Add diced capsicums, diced potatoes and white wine
• Add water (or fish stock) and cook through
• Blend to a smooth purée and strain
• Check seasoning

To Plate

• Spread a little of the chorizo fumet on the plate
• Set the fish and the asparagus in place
• Top fish with the sautéed bean and chorizo
• Drizzle the white bean velouté as sauce over the top

Enjoy!