This dish brings the heat on cold winter days. Meat and fish can work together, you know.
Ingredients Potatoes and chorizo
1 tbsp extra-virgin olive oil
2 oz chorizo, diced
1 lb red potatoes, diced and unpeeled
5 oz shiitake mushrooms or mixed mushrooms
Salt and freshly ground pepper to taste
2 tbsp fresh parsley
4 Icelandic Arctic char fillets (6–7oz each), with skin
2 medium sized shallots, chopped
1 tbsp chopped fresh parsley
2 tbsp chopped chives
2 tbsp capers
2 tsp chopped thyme
1 tsp grated lemon zest
⅔ cup softened butter
Heat oil in a large pan at medium-high heat. Add chorizo and fry for about 1 minute. Add potatoes and fry, stirring occasionally until potatoes start to brown. Cover and reduce heat to medium and cook until potatoes are tender.
Add the mushrooms, season with salt and pepper and stir. Cover and cook until potatoes are golden and mushrooms are tender. Add the parsley. Set aside.
Preheat oven to 320°F. Make the butter mixture. In a bowl, mix shallots, parsley, chives, capers, thyme and lemon zest into the butter.
Heat a roasting pan to medium high heat and add 1 to 2 tablespoons of oil. Place char fillets in the pan, skin side down. Brush the fillets with the butter mixture and then add the rest to the pan. Season with salt and pepper to taste.
Toast in the oven for about 10 minutes or until fillets are brown and come easily apart.
Serve fillets skin side up, with potatoes and pan juices drizzled over.