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.

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.

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

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.

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.

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.

Passion fruit macarons - Agnar Sverrisson

Passion fruit macarons

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

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

This cauliflower and romanesco recipe from Agnar Sverrisson is very playful, including cauliflower and romanesco pickles and a cauliflower couscous

Cauliflower textures

This cauliflower and romanesco recipe from Agnar Sverrisson is very playful, including cauliflower and romanesco pickles and a cauliflower couscous

Duck breast with celeriac choucroute, bulgur wheat and cherries by Agnar Sverrisson

Duck breast with celeriac choucroute, bulgur wheat and cherries by Agnar Sverrisson

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

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.

This spectacular white chocolate mousse and sorbet recipe is an interesting mix of sweet white chocolate and the savoury Icelandic flavours of pickled cucumber, rye and dill - Agnar Sverrisson

White chocolate mousse and sorbet with dill and cucumber

This spectacular white chocolate mousse and sorbet recipe is an interesting mix of sweet white chocolate and the savoury Icelandic flavours of pickled cucumber, rye and dill - Agnar Sverrisson

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.

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.

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.

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.

From chef Agnar Swerrisson - Icelandic Cod Recipe With Avocado & Chorizo - Great British Chefs

Icelandic cod, avocado and chorizo

From chef Agnar Swerrisson - Icelandic Cod Recipe With Avocado & Chorizo - Great British Chefs

In this cod branadade recipe Agnar Sverrisson lifts the dish to a light plane with the addition of pumpernickel and salty olives

Cod brandade and olive tapenade

In this cod branadade recipe Agnar Sverrisson lifts the dish to a light plane with the addition of pumpernickel and salty olives

In this delicious Agnar Sverrisson recipe, duck legs are cooked sous vide to ensure perfectly cooked, tender meat. To contrast the rich flavour of the duck, the chef adds sweet and sour celeriac choucroute, bulgur wheat and fresh cherries

Duck leg with celeriac choucroute, bulgur wheat and cherries

In this delicious Agnar Sverrisson recipe, duck legs are cooked sous vide to ensure perfectly cooked, tender meat. To contrast the rich flavour of the duck, the chef adds sweet and sour celeriac choucroute, bulgur wheat and fresh cherries

Agnar Sverrisson delivers an ingenious Anjou quail recipe, served with both sweetcorn and popcorn. The dish is quite challenging but is a signature dish of Sverrisson's - so well worth the effort.

Anjou quail with bacon popcorn

Agnar Sverrisson delivers an ingenious Anjou quail recipe, served with both sweetcorn and popcorn. The dish is quite challenging but is a signature dish of Sverrisson's - so well worth the effort.

Agnar Sverrisson's divine salmon gravlax recipe will suit a party or large gathering perfectly. A mustard and horseradish sauce gives the salmon a piquant counterpoint

Salmon gravlax with horseradish

Agnar Sverrisson's divine salmon gravlax recipe will suit a party or large gathering perfectly. A mustard and horseradish sauce gives the salmon a piquant counterpoint

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