OK, so fish and goat’s cheese is not the most common combination. In fact, when I first saw this recipe, I turned my nose up in horror. However, since the recipe was by Glynn Purnell, who I regard as an all round awesome chef, I thought I’d give it a go as I’ve tried some of his other recipes and they’ve all been great.
It was very nice, though it wasn’t some kind of ‘eureka’ moment. I won’t be rushing to cook fish and cheese together again, but it was tasty. The predominant flavour wasn’t actually the cheese, but the chorizo, which complements white fish really well. the cheese just lent a tang and richness to the beans. I swapped out pollack from the original recipe with cod, as it was all I could get.
- 4 cod fillets, bones removed
- 25g plain flour, for dusting
- 1 tbsp vegetable oil, for frying
- 400g can butterbeans, rinsed and drained
- 100g Spanish cooking chorizo, cut into strips
- 200ml chicken stock
- 500g baby spinach
- 100g goats' cheese
- 2 tsp unsalted butter
- Dredge the fish fillets in the flour, shaking off any excess.
- Heat a non-stick frying pan until hot, add the vegetable oil and fry the fish fillets for 3-4 minutes, or until golden-brown. Carefully flip the fish over and fry for a further 1-2 minutes, or until golden-brown all over and just cooked through (the fish should be opaque all the way through).
- Add the butterbeans and chorizo to the pan, add the stock and cook for 1-2 minutes to heat through.
- Add the spinach, goats' cheese and butter to the pan and cook until the cheese is melted.
- To serve, place a fish fillet each into four shallow serving bowls and spoon the butterbeans, chorizo, spinach and goats' cheese mixture around.