Derry Clarke's pan-seared cod & chorizo butter
Updated / Friday, 10 Apr 2026 09:04
Derry Clarke's pan-seared cod, chorizo butter, spring greens & soured cream
Ingredients
4 × 160g cod filets
300g peas, blanched.
200g French beans, trimmed and blanched
200g sugar snap peas
4 stems of spring onion
250g butter
100g cured chorizo.
1 clove garlic, peeled
1 tablespoon smoked paprika
1 lemon, zest and juice
100g butter
100ml vegetable stock
Small bunch chopped parsley
100ml soured cream
Method
Put 250g butter, chorizo, garlic, smoked paprika, lemon juice and zest in a food processor, season with salt and pepper, blend till smooth, and add the chopped parsley.
Heat a frying pan over high heat and add a little vegetable oil. Make sure the fish surface is dry using a paper towel, season with salt and pepper. Place on pan and cook for 4/5 minutes, reducing the heat, turn and cook for a further 2/3 minutes, remove from heat, add 4 tablespoons of the butter and baste over the fish.
Heat a saucepan, add 100g butter and vegetable stock, bring to a simmer, add all the green vegetables, season with salt and pepper. Simmer till hot.
Place vegetables on serving plates, then the Cod with the chorizo butter and a spoonful of the soured cream.
Tips:
The chorizo butter would also be perfect for steaks, chicken or lamb dishes.
You can roll any excess chorizo butter in cling film and refrigerate.
Salmon, haddock or trout would also work.
