Miso Cod & Cauliflower Puree

Method

1. Defrost the fish overnight.
2. Preheat the oven to 200°C 2.
3. In a pan over low-medium heat, melt the
butter and add the finely diced shallots and
garlic.
4.Sweat for 10 minutes, then add the chopped
cauliflower.
5. Cook for 5 minutes, then stir in the curry
powder and cook for another 2-3 minutes.
6. Pour in the double cream and chicken stock,
then let simmer for 20-30 minutes until the
cauliflower is soft.
7. In a non-stick pan over medium heat, fry the
chopped chorizo until crispy. Remove and set
aside.
8. In the same pan, place the miso cod fillets
flesh side down and sear for 4 minutes until
golden.
9. Transfer the pan to the oven and bake for 15
17 minutes.
10. While the cod cooks, blend the cauliflower
mixture with a hand blender until smooth.
11. Spread the purée onto a large serving dish,
then top with the cod, crispy chorizo, and
fresh herbs.