Haddock with warm chickpea, chorizo and mussel salad
Courtesy of Mourne Seafood Cookery School
Ingredients:
2 X 150 gram haddock fillets skin on
1 large handful of blanched chickpeas (Store bought precooked will be fine)
100 g Carlingford lough steamed mussels (removed from the shells)
4 tbsp rapeseed oil
50 g chorizo, thinly sliced
Method:
In a medium hot pan add a little oil and fry the chorizo sausage until lightly cooked and it has released its oil. Now add the cooked chickpeas and cook to infuse the oil. Finish with a cooked mussels and season to taste.
Set aside
In a separate pan, heat some oil to a high temperature and cook the haddock skin side down for 3-4 minutes to crisp the skin. Lower the heat and flip the fish to finish cooking.
Place the chorizo, chickpea and mussel salad in the centre of the plate and top with seared haddock
Chefs Tip
Serve this dish with buttered baby potatoes and some steamed greens
