Another wonderfully simple combination of fresh clean flavours brought to life with a little gamey spice.
This will serve 2 people
1 lemon, zest and juice
2 medium potatoes
150g queenie scallops
50g chilli venison chorizo chopped quite finely
Splash white wine
Milk for mashing
Put the potatoes on to boil. When ready mash with a little milk, juice and zest of half a lemon and parsley. Season the fish with the other half of the lemon (juice and zest). Five minutes before potatoes ready pan fry the haddock in a warm pan for a couple of minutes on each side until cooked and a little browned. In a separate pan heat the chorizo and a little oil for around 30 seconds. Add in the clams and scallops with a splash of wine, cover and cook until the clams open (around 2 minutes). Serve the fish on top of the mash, surrounded by the seafood, chorizo and liquor from the pan.