‘A Dish From Dean’ – Cod cheek, Chorizo and buttered Samphire
By ELEANOR MCGILLIE 14 October, 2018
In this week’s ‘A Dish From Dean’ Australian chef Dean Coppard shares with us this simple and easy to prepare take on a fish supper. So, enjoy this Cod Cheek, Chorizo and Buttered Samphire.
We are well and truly into autumn and our focus on our ingredients continues to shift so this week Chef Dean Coppard shows us how to make this simple and easy to prepare take on a fish supper which is perfect for the colder autumn and winter evenings.
The beauty about this dish too is that you can it can turn it into a stew a stew by adding white beans and some fish stock.
However, in Dean’s recipe he uses samphire which is a type of seaweed that looks similar to a baby asparagus. It gives the dish crunch and added texture.
So here’s what you need;
Ingredients:
1 kg of cod cheeks
400g of chopped cooking chorizo
250g of butter
1 small white onion finely diced
200ml of whipping cream
100ml of white wine
200g of samphire
Method:
In a large non stick pan, place 200g of butter in with the onions. Once the onions start to colour, add the chorizo and the wine. The paprika, a spice from the chorizo, should start to infuse with the onions, add the cod cheeks, as they start to cook turn them pour in the cream and allow to reduce. Cook the samphire separately in a pan by browning the remaining butter and then toss the samphire until just cooked. Once the cream and wine sauce has reduced by half spoon the cod cheeks and chorizo into a bowl. Pour over the remaining sauce and top with the samphire and enjoy.
Delicious!
Enjoy!
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