Chorizo-Crusted Lingcod with Tomato Fondue
photo credit: page & paper
Araxi Executive Chef James Walt
The start of a new year has us craving cuisine that’s light, fresh and flavourful and this Chorizo-Crusted Lingcod by Araxi Executive Chef James Walt fits the bill perfectly. You can also find this recipe on page 68 of the Araxi: Roots to Shoots, Farm Fresh Recipes cookbook. If it’s not in your collection already, we’re guessing it will be after you taste this dish!
- 2 Tbsp extra-virgin olive oil
- 10 oz cured chorizo, cut into 1⁄4-inch slices
- 1 cup panko bread crumbs
- 1⁄4 cup unsalted butter, softened and cut in small cubes
Cut two sheets of parchment paper, each 11x16 inches, and line a baking sheet with one of them. Set the second sheet aside.
In a small sauté pan, heat the olive oil on medium heat and sear the chorizo on each side for 3 minutes. Set aside to cool. Transfer the chorizo and the fat from the pan to a food processor, add the panko bread crumbs and purée for 2 minutes. Add the butter and process for another minute. Using a spatula, scrape the chorizo mixture onto the lined baking sheet, spreading it evenly, and cover with the second sheet of parchment. Using a rolling pin, roll out the crust to a thickness of 1/8 inch and refrigerate for 30 minutes to allow it to set.
- 3⁄4 cup good-quality extra-virgin olive oil
- 1 white onion, finely chopped 5 cloves garlic, finely minced 3 Tbsp tomato paste
- 4 lb vine-ripened tomatoes, stems removed, coarsely chopped
- 3 sprigs thyme Sprig of rosemary 2 bay leaves 2 Tbsp granulated sugar Sea salt to taste
Preheat the oven to 325°F. In an oven proof sauce- pan fitted with a lid, heat the olive oil on medium-low heat. Add the onion and garlic and cook for 4 to 5 minutes, until the onion is softened and translucent and the garlic is fragrant. Stir in the tomato paste and cook for a further 3 minutes to bring out the flavour, then add the fresh tomatoes, thyme, rosemary, bay leaves and sugar. Season lightly with salt and mix thoroughly. Once the mixture comes to a simmer, cover and cook in the oven for about 40 minutes. Most of the juices should have cooked away and the tomatoes will have softened and thickened. Remove from the oven and set aside in a warm place until needed.
- 6 line-caught skinless, boneless lingcod fillets, each 7 oz
- 1 Tbsp good-quality extra-virgin olive oil
- Pinch of sea salt
- 12 sprigs chervil or flat-leaf parsley
Preheat the oven to 400°F. Line a baking tray with parchment paper. Using a pastry brush, brush the lingcod fillets with the olive oil and place them on the baking tray. Lightly season with sea salt. Remove the chorizo crust from the fridge. Using a sharp knife, cut 6 rectangles that cover the lingcod fillets as much as possible. Place the crusts over the fish and bake for 8 minutes. Rotate the tray 180 degrees and cook for 4 more minutes. The fish should be firm to the touch, the crust lightly brown. A sharp knife inserted into the centre of the thickest fillet should come out warm.
Place a spoonful of the tomato fondue in the centre of each plate. Place a chorizo-crusted lingcod fillet on top and garnish with sprigs of chervil or parsley.
‘This wine matches very well with the clean succulent texture of the fish. The lower acidity and ripe peach notes compliment the spicy notes of the chorizo. This is a go to wine for me with a number of seafood dishes where there’s a spicy element. It’s also great with Szechuan food!’