Smoked Haddock with Chorizo
10 minutes
1
A hearty dish presented by Chef Andrew Law from The Kings Head at Ruan Lanihorne, Cornwall.
- 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.
Author
Details:
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Author: Andrew Law from The Kings Head
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Prep time:
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Cook time:
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Total time:
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Serves: 1
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)
