Chorizo-Crusted Cod with White Bean Puree

I began cooking this at the Ritz, in 2002, where I landed after leaving Jean-Georges. It showcases my culinary heritage and my way of thinking when developing a dish.

In Alsace, we like our food relatively acidic, sharpened with vinegar, horseradish, or mustard. But acidity, like in this sherry vinegar sauce or the spicy chorizo sausage, has to be balanced by the other ingredients—the neutral bean puree, the mild fish, and the rich butter and cream. I love the way the chorizo, which