Mashed potatoes with browned butter, chorizo emulsion and fish fillet

Ingredients

• 600 g Cod fillets (or other white fish) (4 fillets about 150 g each)
• 100 g Mild chorizo (cut into small dice)
• 500 g Potatoes (floury variety, unpeeled)
• 100 g Unsalted butter (for the browned butter)
• 200 ml Whole cream (Normandy) (30 % fat)
• 3 pcs Garlic cloves (peeled)
• 5 g Fine salt
• 2 g Ground black pepper
• 1 g Paprika (for garnish)

Instructions

1. Cut the potatoes

   Wash the potatoes, cut them into cubes about 2 cm.

   Time: PT5M

2. Cook the potatoes

   Place the cubes in a pot of cold salted water, bring to a boil and cook 20 minutes until tender.

   Time: PT20M

   Temperature: 100°C

3. Prepare the chorizo emulsion

   Melt the chorizo in a small saucepan over medium heat, add 100 ml of cream, let infuse for 3 minutes, then blend until smooth.

   Time: PT5M

   Temperature: medium

4. Prepare the garlic cream

   Sauté the peeled garlic cloves in a saucepan with a drizzle of oil, add 100 ml of cream, let infuse for 3 minutes, then blend to a creamy consistency.

   Time: PT5M

   Temperature: medium

5. Make the browned butter

   Melt the butter in a small saucepan over medium‑high heat. As soon as it starts to sizzle and turn a nutty color, remove from heat and filter immediately using a coffee filter or fine sieve.

   Time: PT5M

   Temperature: medium-high

6. Mash the potatoes with browned butter

   Drain the potatoes, mash them roughly, incorporate the filtered browned butter, season lightly with salt and pepper.

   Time: PT3M

7. Wrap and pan‑fry the fish

   Wrap each fish fillet around a skewer stick. Heat a tablespoon of butter in a pan over medium‑high heat, then cook the skewers 2‑3 minutes each side until golden and cooked through.

   Time: PT5M

   Temperature: 180°C

8. Plating

   Place the mashed potatoes in the center of each plate, create a small well, pour the garlic cream then the chorizo emulsion, position the fish skewer in the center, sprinkle with paprika and garnish with fresh herbs if desired.

   Time: PT5M

Nutrition Facts

Calories

720

Protein

30 g

Carbohydrates

45 g

Fat

35 g

Fiber

5 g

Ingredient Substitutions

• Instead of Cod fillets (or other white fish): Haddock fillet, Hake fillet
• Instead of Mild chorizo: Smoked sausage, Paprika
• Instead of Potatoes: Sweet potatoes (different taste)
• Instead of Unsalted butter: Olive oil (different flavor)
• Instead of Whole cream (Normandy): Thick fresh cream
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Fine salt: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Paprika: Mild chili powder

Equipment Needed

• Pot (for potatoes)
• Saucepan (for sauces)
• Blender
• Frying pan
• Coffee filter or fine sieve
• Chef's knife
• Cutting board
• Skewer sticks
• Wooden spatula (optional)

Critical Steps — Do Not Skip

• Cooking the potatoes until tender
• Making the browned butter (watch the sizzling)
• Emulsifying the chorizo with cream
• Pan‑frying the fish without burning it

Chef Tips from the Video

• Use floury potatoes (e.g., Bintje) for a lighter mash.
• Add a splash of fresh lemon on the fish just before plating to brighten the flavors.

Troubleshooting

Storage

Refrigerator: Store the sauces separately in airtight containers for 2 days. The mashed potatoes keep 2 days, reheat gently.

Freezer: Raw fish can be frozen for 1 month. Do not freeze the mash once mixed with browned butter.

Room temperature: Do not leave the dish at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the chorizo emulsion and garlic cream the day before and gently reheat before serving.
• The browned butter can be made ahead and kept in the refrigerator for 3 days; gently reheat before use.