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Icelandic cod, avocado and chorizo

This exquisite cod recipe from Agnar Sverrisson of London's Texture is a delicious nod to the chef's Icelandic heritage.

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Icelandic cod, avocado and chorizo

This exquisite cod recipe from Agnar Sverrisson of London's Texture is a delicious nod to the chef's Icelandic heritage. Icelandic cod loin is brilliantly combined with savoury chorizo and creamy avocado, with squid and olives in the sauce. With such a range of flavours, this cod recipe is unlike any you have experience before, and is an excellent dish in our seafood recipe collection.

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Duck breast with celeriac choucroute, bulgur wheat and cherries

Agnar Sverrisson serves this perfectly cooked sous vide duck breast recipe with crispy duck skin, bulgur wheat and celeriac choucroute.

Cod brandade and olive tapenade

Cod brandade is an emulsion of cod and olive oil, traditionally eaten in the winter with bread or potatoes.In this cod branadade recipe Agnar Sverrisson lifts the dish to a light plane with the addition of pumpernickel and salty olives.

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Anjou pigeon, sweetcorn purée, red onion petals and bacon popcorn

Agnar Sverrisson combines a variety of interesting tastes and textures in this striking pigeon recipe. To make the pigeon, the chef first cooks the legs and breasts in a water bath before searing them with a blowtorch.

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Pork and quince

Pork fillet and pork belly are served up two ways in this recipe. Quince provides lovely flavour in this magnificent pork recipe from Agnar Sverrisson.

Icelandic cod, avocado and chorizo

Cod is paired with avocado and chorizo in this cod recipe from Icelandic chef, Agnar Sverrisson. This is a fresh creative fish dish to try at home

Cod brandade and olive tapenade

In this recipe, Agnar Sverrisson transforms the traditionally hearty French dish into a beautifully light canapé

Icelandic cod, avocado and chorizo

This exquisite cod recipe from Agnar Sverrisson of London's Texture is a delicious nod to the chef's Icelandic heritage.