Red mullet, green gazpacho and crispy chorizo Recipe

Dip 2 tomatoes 40 sec in boiling water and take the skin off

Hack the tomatoes, a green paprika, 1/4 cucumber and 1/2 onion and put them in the blender with1 slice of old bread, 1 clove of garlic, 1/2 tsp paprika powder, 1/2 tsp ground cumin, 1/4 dl olive oil and 3 tbsp vinegar to make the gazpacho. Add some water if necessary and season with salt

Take the skin from 40g chorizo and cut the sausage in tiny cubes, pan fry them in a dry pan till crispy

Brush 4 fillets of red mullet with olive oil, season them with salt and pan fry them, skin side down for 2-3 mins. Then 20 sec on the other side 

Start plating with some spoonfuls of the gazpacho, then add the fish (skin side up) and finally sprinkle the chorizo cubes around the fish

(Here Onno Klyns original recipe in Dutch)

from simple food, looking good
Red mullet, green gazpacho and crispy chorizo Recipe