Salad of Cerviche’d Dory, Blood Sausage and Grapefruit
- 200 G Fillet Of Fresh Snapper Sliced Thin
- Juice Of One Lime
- 1 Baby Fennel Very Finely Sliced
- Handful Baby Rocket
- 1 Ruby Grapefruit Segmented
- ½ Cup Of Chopped Coriander
- 80g Of Fresh Chorizo Finely Diced
- 80 Of Blood Sausage (Also Called Blood Pudding) Finely Diced
- Fennel Tips Ripped Up
- Salt And Pepper
- Four Star Balsamic
- Olive Oil
Place the sliced dory into a mixing bowl and squeeze the juice of one lime over the fish. Give it a mix and let it sit whilst you prepare the salad.
In a hot fry pan with some olive oil fry the chorizo and blood sausage until colored and crispy then remove and set aside.
In a salad bowl combine the fennel, rocket, grapefruit segments, fennel tips and coriander and give it all a good mix then add in the chorizo and blood sausage and mix through again.
Put the fish into a strainer and let the excess lime juice drain away – you don’t want this in the salad as it will make the salad too sour. Once drained add fish to salad and mix through
Dress with a drizzle of olive oil and a generous drizzle of the balsamic.
Note: you will see four stars on the side of the balsamic bottle. This balsamic is the best quality balsamic and is also quite thick and sweet so it is perfect for countering the bitterness from the grapefruit and sourness from the lime.