Pan fried groper with chorizo and potato salad and a soft boiled egg
( SERVES 4 )
Although thgis recipe makes a great dinner dish, having it for brunch would be a nice start to a day. The salad can be served on its own with some crusty bread.
- Peel the potatoes and cut into 3cm chunks.
- Place them in a deep saucepan, cover with warm water and add a pinch of salt.
- Simmer until tender - about 20 minutes. Heat 2 tablespoons of oil in a frying pan over a high heat.
- Chop the chorizo into pieces about 1cm thick, then fry until fragrant and crisp.
- Drain the potatoes, then add to the frying pan while still hot.
- Slice the spring onions and add to the potato mixture with the parsley (chopped) and vinegar.
- Season to taste with the salt and pepper. Set aside to keep warm.
- Heat the butter and remaining tablespoon of oil in a frying pan until the butter starts to foam.
- Carefully place the fish in the pan. To avoid overcrowding the pan, you may need to cook the fish in batches.
- Cook for 3-4 minutes, then turn and cook for a further 3-4 minutes, depending on the thickness.
- Season with salt and a squeeze of lemon juice.
- While the fish cooks, bring a saucepan of water to the boil and add a couple of splashes of malt vinegar.
- Poach the eggs in the water until just cooked - about 3 minutes. Lift the eggs out of the water and drain thoroughly.
- Pile the chorizo salad onto 4 individual plates and top with a piece of groper.
- Carefully place a poached egg on the fish, breaking the egg open just before serving.