Quick Creamy Dos De Cabillaud Recipe with Chorizo & Potato Twist

Seafood enthusiasts swoon over this delectable dos de cabillaud a la creme de chorizo dish that combines rich flavors with elegant French culinary technique.

Tender cod fillets nestle perfectly against a velvety chorizo cream sauce that promises pure gastronomic delight.

Each bite reveals layers of subtle spice and marine freshness, creating a harmonious balance of textures and tastes.

The silky potato mash provides a comforting base that complements the delicate fish.

Chorizo adds a smoky depth that transforms this recipe from simple to extraordinary.

Carefully selected ingredients elevate this classic French preparation into a restaurant-quality meal you can craft at home.

Prepare to tantalize your taste buds with this sophisticated yet approachable seafood masterpiece.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: 612 kcal

Servings: 5

Ce Qu’il Faut pour Préparer Dos de Cabillaud à la Crème de Chorizo

• Potatoes: Creamy canvas for flavor, choose firm, waxy varieties like Yukon Gold for smooth texture.
• Butter: Adds rich smoothness and luxurious mouthfeel to the potato mash.
• Milk: Creates silky consistency and helps blend ingredients perfectly.
• Salt: Enhances natural potato flavor and balances overall seasoning.
• Black Pepper: Provides gentle warmth and subtle spiciness.
• Nutmeg: Optional aromatic spice that adds delicate, sophisticated undertone.

Ustensiles pour un Cabillaud et Écrasé de Pommes de Terre Réussi

• Large pot: Perfect for boiling potatoes until tender and soft.
• Potato masher or fork: Essential for creating smooth, creamy mashed potatoes.
• Colander: Helps drain potatoes after boiling.
• Cutting board: For preparing potato pieces.
• Sharp knife: To chop potatoes into even chunks.
• Wooden spoon or spatula: Useful for stirring and mixing potatoes.

Étapes Pour Cuisiner Ce Plat Élégant et Réconfortant

• Potato Prep

Grab potatoes and slice them into chunks. Toss them into boiling salted water and cook for 20 minutes until fork-tender.

• Mash

Drain potatoes and return to pot. Crush them using a potato masher or fork, blending in butter and warm milk. Season with salt, pepper, and a hint of nutmeg if you’re feeling fancy.

• Keep Warm

Set mashed potatoes aside in a warm spot, ready to complement your main dish.

Variations Savoureuses Pour Ce Plat Franco-Espagnol

• For ultra-smooth mashed potatoes, use a ricer or food mill instead of a masher to avoid a gluey texture and ensure light, fluffy results.
• Let butter and milk come to room temperature before mixing to help ingredients blend more evenly and create a creamier potato mash.
• Don't be shy with seasoning – taste and adjust salt, pepper, and nutmeg to enhance the overall flavor profile of the dish.
• Mashed potatoes can be prepared in advance and kept warm in a covered dish over a low-heat water bath, making meal preparation easier and less stressful.
• For a luxurious twist, mix in some crème fraîche or grated cheese to add extra richness and depth to your potato puree.

Comment Servir le Dos de Cabillaud Avec Style

• Culinary Companions: Pair the delicate cod with a crisp white wine like Chablis or Sauvignon Blanc to enhance the creamy chorizo sauce.
• Texture Contrast Plate: Serve alongside a light green salad with fresh herbs to add freshness and balance the rich potato mash and seafood flavors.
• Mediterranean Twist: Garnish the dish with chopped parsley or chives and a small drizzle of extra virgin olive oil to bring brightness and additional depth to the plated meal.
• Side Veggie Boost: Consider adding roasted asparagus or sautéed green beans as a vibrant vegetable complement that matches the creamy potato and fish presentation.

Conseils Pour Bien Conserver Ce Plat Gourmand

• Keep leftover cod and potato mash in separate airtight containers, storing in the refrigerator for up to 3 days.
• Potato mash freezes beautifully for future meals. Cool completely, transfer to freezer-safe containers, and store for 1-2 months.
• Warm potato mash gently in microwave or stovetop, adding a splash of milk to restore creamy texture. Reheat cod carefully to prevent drying out.
• Store unused chorizo in sealed package in refrigerator's meat drawer, consuming within 7 days after opening for optimal flavor and quality.

FAQs

• What is the key technique for making perfect mashed potatoes?

The key technique is to drain the potatoes completely after boiling and then mash them while still hot, incorporating butter and warm milk to create a smooth, creamy texture. Adding a pinch of nutmeg can enhance the flavor.

• Can I use a different tool for mashing potatoes?

Yes, you can use either a potato masher, a fork, or a potato ricer. The goal is to create a smooth consistency without overworking the potatoes, which can make them gluey.

• How do I ensure my mashed potatoes are not lumpy?

Boil the potatoes until they are very tender, drain them well, and mash them thoroughly while they are still hot. Using warm milk and butter helps create a smoother texture and makes mashing easier.

• What is the best type of potato for making mashed potatoes?

Starchy potatoes like Russet or Yukon Gold are ideal for making creamy mashed potatoes because they break down easily and absorb butter and milk well, resulting in a fluffy texture.

Creamy Dos De Cabillaud A La Creme De Chorizo Et Ecrase De Pommes De Terre Recipe

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4.7 from 24 reviews

• Total Time: 40 minutes
• Yield: 5 1x

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Description

French-inspired dos de cabillaud a la creme de chorizo seduces seafood enthusiasts with its luxurious blend of delicate cod and spicy chorizo cream. Silky potato mash and crisp herb garnish complete this elegant Parisian-style dish that promises restaurant-quality dining at home.

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Ingredients

Scale 1x2x3x

• 4 cod fillets (5.3 oz / 150 g each)
• 800 g (28.2 oz) potatoes (Bintje type)
• 100 g (3.5 oz) mild or spicy chorizo, diced
• 200 mL (6.8 fl oz) thick cream
• 50 g (1.8 oz) butter
• 100 mL (3.4 fl oz) warm milk
• 1 shallot, finely chopped
• 1 garlic clove, chopped
• 1 tbsp olive oil
• Salt and pepper
• 1 tbsp fresh parsley, chopped (for decoration)
• Nutmeg (optional)

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Instructions

1. Potato Preparation: Peel and chunk potatoes into uniform sizes for consistent cooking, then submerge in salted boiling water and simmer until fork-tender, approximately 20 minutes.
2. Potato Mashing: Drain potatoes thoroughly, transfer back to pot, and mash with gentle pressure using a potato masher or fork until achieving a smooth, creamy texture.
3. Flavor Enhancement: Fold warm milk and softened butter into mashed potatoes, stirring continuously to create a luxurious, silky consistency; season with salt, black pepper, and optional nutmeg for aromatic depth.
4. Temperature Maintenance: Cover potato mash and keep warm, preserving its temperature and readiness for serving.

Notes

• Optimize Potato Cutting: Ensure uniform potato chunks for consistent cooking, preventing uneven softness and guaranteeing a smooth, creamy mashed potato texture.
• Control Boiling Time: Precisely simmer potatoes for 20 minutes, avoiding overcooking that could create mushy consistency or undercooking that leaves hard potato pieces.
• Master Mashing Technique: Use gentle, consistent pressure when mashing to create a smooth puree without turning potatoes into a gluey paste, preserving their delicate texture.
• Temperature Management: Keep mashed potatoes warm by covering the pot, preventing rapid cooling and maintaining the ideal serving temperature for a luxurious dining experience.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Boiling
• Cuisine: French

Nutrition

• Serving Size: 5
• Calories: 612
• Sugar: 2 g
• Sodium: 300 mg
• Fat: 38 g
• Saturated Fat: 20 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 4 g
• Protein: 22 g
• Cholesterol: 90 mg