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Cod fillet studded with chorizo, white haricot bean ragout and Roucoulons sauce

Preparation cuisson difficulté 45 min.
Preparation cuisson difficulté 30 min.
Preparation cuisson difficulté Easy
Catégorie plat Apéritif Plat Entrée Déssert Main course

Ingredients Serves 4

  • 4 cod fillets, 120g each
  • 4 Chorizo sticks
  • coarse salt
  • Olive oil
  • 250 g fresh or dried white haricot beans, soaked overnight
  • 1 diced carrot
  • 1 shallot, chopped
  • 2 garlic cloves
  • 40 g butter
  • chives
  • 24 shelled grey prawns
  • 150 g of Roucoulons
  • 200 ml of coconut milk
  • 2 sprigs of fresh coriander


  • 1
    Cover the fish fillets with coarse salt and place them in the refrigerator for 15 minutes. Rinse and dry. Stud each Cod steak with a stick of chorizo.
  • 2
    Salting the fish makes it hold together better when cooked
  • 3
    Cook the diced carrots with the shallot and the garlic in the foaming butter. Add the drained white beans then cover with 1.5 times the volume of cold water. Simmer for 20 minutes. Salt at the end of cooking. Grill the diced chorizo separately then add the drained white haricots. Finish with fresh coriander and grey prawns.
  • 4
    Heat the diced Roucoulons in the coconut milk and mix if necessary.
  • 5
    Brush the cod fillets with olive oil and cook in the oven at 160°C for 7 to 8 minutes.
  • 6
    Place a heaped spoonful of coconut in a deep plate and place the cod on top. Decorate with some prawns and coriander. Drizzle with sauce.

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