Cod fillet in mushroom scales and chorizo
Ingredients
Instructions
- 1 punnet of 200 g LOU sliced button mushrooms
- 4 cod fillets with skin on
- 100g chorizo
- 4 medium red peppers
- olive oil
- fresh oregano leaves
- fleur de sel, pepper
- Preheat the oven th.6-7 (200°C).
- Cut the peppers in half and remove the stems, white membranes and seeds. Place the half-peppers on a dish, rounded side up, and place them under the oven grill for about 10 minutes. Place them in an airtight box as soon as they come out of the oven, for a few minutes, so that the skin comes off. Remove the skin from the peppers, then mix them with 1 tbsp. tablespoon olive oil and a few oregano leaves. Season the preparation. Keep warm.
- Thinly slice the chorizo.
- Place the cod fillets in a dish, flesh side facing you. On the fish steaks, alternate strips of LOU mushrooms with slices of chorizo in scales. Drizzle with olive oil, sprinkle with fleur de sel and pepper. Bake th.6-7 (200°C) 8 min.
- Remove the fish from the oven and place them on plates, on the pepper coulis. Decorate with oregano leaves. Serve this dish with rice.
- Out of oregano? LOU saves you the day: simply replace it with fresh thyme or basil.
Cod fillet in mushroom scales and chorizo
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