Cod Cheeks with Spiced Cauliflower Puree, Langoustines and Chorizo

Curry-coated fish cheeks, Spanish sausage and shellfish combine with creamy cauliflower puree in this flavour-packed recipe from Frank Bordoni
By Frank Bordoni
Cod Cheeks with Spiced Cauliflower Puree, Langoustines and Chorizo
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 50 minutes
  • Effort: medium


For the cauliflower puree

  • 25 g butter
  • 1 small onion, thinly sliced
  • 1 small cauliflower
  • 75 ml double cream
  • sea salt and freshly ground freshly ground white pepper

For the fish cheeks

  • 1 tsp curry powder
  • 2 tbsp plain flour
  • 8 large cheeks from white fish
  • 1.5 tbsp extra virgin olive oil
  • 30 g butter
  • 220 g fresh dried porcini, thickly sliced
  • 4 small chorizo sausages, sliced
  • 16 langoustines, cooked

Tips and Suggestions

If you're keen to use sustainable fish in your cooking, try this recipe with hoki or pollack.


1. To make the puree, melt the butter in a saucepan and add the onion. Cook for 1-2 minutes until softened.

2. Separate the cauliflower into florets and add to the pan. Pour in enough water to just cover the ingredients. Stir and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until tender. Drain through a colander and transfer to a food processor.

3. Add the cream and process until the mixture becomes a thick puree. Season to taste, and keep warm.

4. For the fish cheeks, mix the flour and curry powder together and dust the fish cheeks in the spiced flour.

5. Heat the oil in a large frying pan over a high heat and cook the fish cheeks for 1-2 minutes.

6. Stir in the butter.

7. Add the mushrooms and chorizo and cook for a further 2-3 minutes.

8. Dust the langoustines in the spiced flour and continue to fry for a further 1-2 minutes.

9. To serve, place a generous dollop of cauliflower puree into the centre of each plate, lay a couple of fish cheeks on top and spoon over the langoustine, chorizo and any remaining juices.

Rate This Recipe