Cod crumble with leeks, chorizo and hazelnuts
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Cod crumble with leeks, chorizo and hazelnuts


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INGREDIENTS
500 g cod filets skin removed
3 leeks washed , trimmed and chopped 1cm
70 g chorizo in cubes
40 g hazelnuts
2 tablespoon heavy cream
1 lemon
 
for the crumble
60 g salted butter in chunks
60 g flour
60 g gratted parmesan cheese
60 g breadcrumbs
 

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DIRECTIONS
01
Satrt with the crumble : cut the butter into chunks.Tip the flour, cheese and breadcrumb in a large bow. Add the butter, rub into the flour using your fingertips to make a light breadcrumb texture.

02
Heat the oven at 180 °C.

03
Bring a pan of salted water to boil, add the leeks and cook for 3/4 minutes, drain. Cut the cod in medium size pieces. In a large baking dish put the cod, the chorizo chunks, the leeks, the cream, the lemon zest, salt and peper, combined. Sprinkle the crumble topping over the top and the hazelnuts.

04
Bake in the preheated oven for 30/35 minutes until golden on the top.

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