300 g cherry tomatoes, quartered
150 g snow pea pods, sliced
1 red onion, finely chopped
1 tbsp white wine vinegar
2 tbsp olive oil
(a few drops of Agave syrup to create a balanced dressing and bring out the flavours, optional)
150 g blanched almonds, chopped
100 g sesame seeds
Salt and pepper
500 g haddock, fillets (or cod, if preferred)
2-3 tbsp olive oil
200 g chorizo, cut into pieces
250 ml heavy cream
200 ml milk
1. Prepare the salad. Combine the dressing and pour on top. Set aside.
2. Toast the chopped almond in the oven for 5-6 minutes on 200C. Add the sesame seeds and toast another 2-3 minutes.
3. Cover the fish in olive oil, dip into crusted mixture. Fry in a pan for 1-2 minute on each side. Then place on baking sheet (if the crumbs fall off, add a few more). Bake in oven for 5 minutes, or until done.
4. Fry the chorizo in a pan until a lot of the flavoursome oil has seeped out. Add the cream and simmer for 6-7 minutes. Add the milk, bring to a boil and then remove from heat. Remove the chorizo pieces (and discard them) by straining the mixture into a deep pan. Let cool for a few minutes.
5. To create the foam, use a hand held immersion blender, tilt the pan a bit on its side so that half the blender is in the liquid and the other half is not. When you run the blender on maximum speed a foam will be created. You need to have a lot of air flowing in thus the tilting of the pan is important. Mix for a few minutes until a thick foam is created.
6. Place the tomato salad and the fish on individual plates, spoon over the foam and serve immediately.
Leftover salad and crust:
For a delicious leftover lunch, use the salad, add some protein (halloumi, tuna, chicken…) and drizzle the crust (sesame and almond mix) on top.