10 cod loins with skin on from Royal Greenland
1.5 kg mixed root vegetables
150 g butter
20 small roasted chorizo sausages
1 bunch of chives
1 bunch of parsley
Salt and pepper
Wash and peel all the root vegetables and boil them until tender in lightly salted water. Mix the root vegetables with butter, salt and pepper.
Roast the chorizo sausages in a pan. Then fry the cod with the skin on until it is crispy and juicy.
Add the finely-chopped chives and parsley to the purée and arrange the cod on top of the hot purée with the roasted chorizo.
Pour a little of the oil from the roasted chorizo sausages onto the plate and garnish with a little more herbs.