Ingredients
For the Cod:
- 4 x 170g Cod loin filets
- 3 tbsp AP flour
- 2 tbsp olive oil
- salt and pepper to taste
- Butter, herbs, garlic for basting
For the Sauce Choron:
- 3 yolks
- 1/2 cup butter, melted (and warm!)
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 2 tsp tomato paste
- 1/4 tsp chipotle powder
- 1/4 bunch tarragon, finely chopped
- 1/4 bunch chives, finely sliced
- 1 shallot, finely minced
- 2 tbsp tomatoes, finely diced
- 2 tsp white wine
- warm water, to loosen if needed
For the Spinach and Chorizo:
- 2 shallots, finely diced
- 2 cloves garlic, finely minced
- 2 tbsp olive oil
- 1/4 cup chorizo, diced
- 1/4 cup white wine
- 3 cups baby spinach/baby arugula mix
Directions
For the Cod:
- Season the cod with salt and let sit 15-20 minutes.
- Wipe off excess salt, moisture then dredge ONE side of the cod loin filets with some AP flour and season with pepper.
- Heat the oil until very hot in a cast iron pan.
- Sear, flour side down for 3-4 minutes or until a deep golden crust forms.
- Flip, transfer to a preheated 400 degree oven for 3-4 minutes or until just cooked through.
- Return to the stovetop and baste with butter and aromatics for a minute, let rest.
For the Sauce Choron:
- Blend together the yolks, butter, lemon, mustard, tomato paste, chipotle powder together in a small blender until combined and emulsified.
- Season with salt to taste.
- Fold in the tarragon, chives, shallot, diced tomato, wine, and water to loosen if needed.
For the Spinach and Chorizo:
- Heat the oil in a skillet, then add the shallots, garlic, and chorizo.
- Cook on medium for 2-3 minutes, then add the wine.
- Reduce almost entirely, then add the spinach.
- Stir and cook until wilted, then season with salt and pepper to taste.
To serve: Plate with some sauce on the bottom, followed by some spinach, topped with the cod. Add a last drizzle of olive oil and some fresh tarragon.