Pan-seared cod with duo of kale and white bean purees and crisp chorizo with sherry vinegar

Ingredients

• 320 g thick, skin-on, boneless fresh cod loin fillets
• 180 g fresh kale
• 260 g canned or jarred cooked white beans, rinsed and drained
• 1 piece fresh or pasteurized egg white
• 50 g thinly sliced mild or sweet chorizo
• 1 piece red onion
• 120 ml ready-to-use chicken broth
• 4 tbsp extra-virgin olive oil
• 2 tsp sherry vinegar
• 1 tsp smoked paprika
• 1 pinch ground cayenne pepper
• to taste fine salt

Method

1. Remove the cod from the refrigerator, pat it thoroughly dry with paper towels, and lightly salt the flesh side. Let it temper for 15 minutes on a plate at room temperature, skin side up, until the surface looks matte and dry to the touch.
2. Strip the tough stems from the kale leaves. Plunge the leaves into a pot of heavily boiling salted water at 100 °C (212 °F) and cook for 4 minutes until tender and deep green. Immediately shock them in a bowl of ice water for 2 minutes, then squeeze them firmly in a clean kitchen towel to remove excess water.
3. Blend the kale with part of the olive oil, the egg white, a pinch of salt, and a pinch of cayenne pepper for 2 minutes until smooth and airy. Gently warm over low heat between 60 °C and 65 °C (140 °F to 150 °F) for 3 minutes without boiling, whisking continuously until it coats the back of a spoon without losing its vibrant color.
4. Thinly slice the red onion. Sweat it in a saucepan with a drizzle of olive oil over low heat at 120 °C (250 °F) for 6 minutes, stirring until translucent and tender without browning.
5. Add the drained white beans and hot chicken broth. Simmer gently at 85 °C to 90 °C (185 °F to 195 °F) for 8 minutes, until the liquid reduces by two-thirds and the beans crush easily with a fork.
6. Blend the white beans with a drizzle of olive oil and a pinch of smoked paprika for 1 minute until smooth and velvety. Keep warm over very low heat between 60 °C and 65 °C (140 °F to 150 °F).
7. Place the sliced chorizo in a cold skillet, then cook over medium heat at 140 °C (285 °F) for 4 minutes, flipping halfway through, until sizzling, crisp, and the red oil has rendered. Transfer to paper towels to drain, leaving the warm rendered fat in the pan.
8. Coarsely crumble the cooled chorizo. Off the heat, pour the sherry vinegar directly into the warm chorizo fat at around 70 °C (160 °F) and stir for 30 seconds to form a warm, fragrant pan emulsion.
9. Wipe the cod skin dry once more. Heat a skillet over medium-high heat to 175 °C (350 °F) with a drizzle of olive oil. Lay the fish skin side down, press gently with a spatula for 30 seconds, and sear undisturbed for 4 minutes until the skin is deep golden, crisp, and audibly crackling.
10. Lower the heat to 130 °C (265 °F) and continue cooking skin side down for 2 minutes, until the flesh turns opaque white two-thirds of the way up. Gently flip the cod and cook the flesh side for 1 minute 30 seconds, until an instant-read thermometer inserted into the center reads 48 °C to 50 °C (118 °F to 122 °F) and the flakes begin to separate cleanly.
11. Transfer the cod to a warm plate and let it rest for 3 minutes to relax the flesh and allow the heat to distribute evenly to the center. Ensure both purees are warm at around 60 °C (140 °F).
12. Spoon a pool of white bean puree in the center of each warm plate, then swipe a portion of kale puree alongside it. Set the cod on top, crisp skin facing up. Scatter the crispy chorizo pieces over the plate, drizzle with a spoonful of the warm sherry dressing, and finish with a drizzle of olive oil.

Nutrition

Per serving

Energy

582.7 kcal

Protein

25.28 g

Carbohydrate

29.34 g

Fat

39.81 g

Fibre

9.93 g

Calcium

110.37 mg

Iron

4.82 mg

Magnesium

79.84 mg