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Salad of Cerviche’d Dory, Blood Sausage and Grapefruit

Salad of Cerviche’d Dory, Blood Sausage and Grapefruit
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Enjoy this tasty salad, ideal for a light summer meal.

Ingredients

  • 200 g fillet of fresh john dory 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
  • Citrus oil
  • Cabernet syrup – ½ cup cabernet vinegar and ½ cup sugar bring to boil and reduce for 10 minutes.
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Method

  1. 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 for a couple of minutes then drain off excess juice.
  2. In a hot fry pan with some olive oil fry the chorizo and blood sausage until colored and crispy.
  3. 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, blood sausage and cirviche of dory and mix through again.
  4. Dress with a drizzle of citrus oil and a drizzle of cabernet syrup, mix and then serve.
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