Smoked Haddock with Chorizo
A hearty dish presented by Chef Andrew Law from The Kings Head at Ruan Lanihorne, Cornwall.
Instructions
Heat the olive oil in frying pan and fry haddock fillet, skinned side down first, for approx 1 - 2 mins.
Turn fillet over, add chopped Chorizo and Thyme and knob of butter and fry for another 1 -2 minutes until cooked.
Spoon juices over the fish until it turns golden.
Ingredients
- Seafood Ingredients:
One medium sized fillet of Smoked Haddock, cut in half - Other Ingredients:
- One thick slice of Chorizo, cut into small cubes
- 2 sprigs of fresh thyme
- Dash of Olive Oil
- Knob of Butter
- Seasoning (e.g. salt & pepper)
Publication Date: January 28, 2015 .
