"Simplicity is the ultimate sophistication" LdV

Saturday, 28 March 2015

COD WITH CHORIZO CRUMBLE AND SAFFRON RICE

COD WITH CHORIZO CRUMBLE AND SAFFRON RICE

This is a very simple, very tasty and very original recipe.  The combination chorizo + cod was very popular in France a few months ago. In many restaurants or brasseries, you could find this nice mix. As in fashion, they are up to date ingredients and chorizo + cod were part of it! I have decided to put on a saffron rice to add a Spanish touch : I have a Spanish friend who likes this blog, so this is a little glance for her... 

Wine pairing : Meursault (White) from Burgundy.




COD WITH CHORIZO CRUMBLE AND SAFFRON RICE
A quick glance in your kitchen...

In your fridge
Cod loins
Butter
Grated Parmesan cheese

In your cupboard
Spicy chorizo
Panko breadcrumbs
Saffron
Basmati rice

COD WITH CHORIZO CRUMBLE AND SAFFRON RICE
Serves 2
2 cod loins
100g 3,5 oz of spicy chorizo (chopped) 
15g 1/2 oz of butter 
30g 1 oz of fresh grated Parmesan cheese 
30g 1 oz of Panko breadcrumbs 
A few stigmas of saffron 
130g 4,5 oz of “quick cook” basmati rice

Pre-heat your oven to 200°.
Boil water for the rice. Cook the rice for 10 mn.
Meanwhile, using a hand blender, mix together the chorizo with the parmesan, butter and Panko.
Cover each cod loin with this crumble-mixture.
Place the loins in a baking tray.
Cook them for 10 minutes.
Add the saffron to the rice. Combine well.
Serve with the cod.

No comments:

Post a Comment