2 cans of gilt-head sea bream in olive oil
250g of peas
100g sliced chorizo
1 tbsp of butter
q.s. salt and pepper
Place the butter in a pan and let it melt.
Add the peas and cover them with water, season with salt.
Let the peas cook. At the end, grind everything until you get a puree texture.
Season with salt and pepper, and set aside.
Place the chorizo on an oven tray. Bake at 180ºC for about 20 minutes until the chorizo is crispy and has a lot of fat. Place the chorizo (without the fat) in a blender, add the corn bread and grind everything. Set aside.
Open the gilt-head sea bream cans and drain the olive oil. Carefully remove the gilt-head sea bream fillets and set aside.
To serve: Place the pea puree on a plate, place the gilt-head sea bream on top and sprinkle with the chorizo crumble. If desired, drizzle with of olive oil.