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Creamed sweetcorn with cod and crispy chorizo

 

Ingredients: for 2 people

 

For the creamed sweetcorn:

  • 285 g sweetcorn (1 large can)
  • 15 ml of coconut milk (more or less, you decide on the consistency you want)
  • 1 onion
  • A little paprika
  • 1 egg yolk
  • Olive oil
  • Salt, pepper

 

For the fish:

  • 250 g cod loin fillets
  • 100 g chorizo
  • 1 tbsp. olive oil
  • Some dill

 

Method:

 

Preheat the oven to 180 °C.

 

Chop the onion finely and fry it in a pan with a little olive oil. Add the sweetcorn 5 minutes later, season and add a little paprika.
Cook for 5/7 minutes over medium heat to brown the onions and sweetcorn, then add the coconut milk. Cook for another 5 minutes.

 

Meanwhile, prepare the fish.

Place the pieces in a lightly oiled ovenproof dish. Cut the chorizo into thin slices and place them on top of the fish pieces, like scales. Bake for about 12/15 minutes.

If you are preparing this recipe in advance, do not overcook the fish so that you can finish cooking it in the microwave when you eat it.

The chorizo will flavour the fish and will become crispy with this oven cooking.

 

Once the sweetcorn is cooked, add the egg yolk off the heat and blend the mixture with a blender. Add a little coconut milk if you find the consistency too thick.

 

If you are not eating your dish straight away, put the creamed sweetcorn in your Curver Eco Line food tin.

Once the fish is cooked, put it in the basket, adding some chopped dill.

 

When ready to eat, heat your meal in the microwave for about 2/3 minutes.

 

Enjoy your meal