Salad of dory ceviche, blood sausage and grapefruit

SERVES 2

200 g (7 oz) fillet of john dory, skin removed, thinly sliced

juice of 1 lime

80 g (2¾ oz) fresh chorizo sausage, finely diced

80 g (2¾ oz) blood sausage (also called black pudding), finely diced

1 baby fennel, very thinly sliced including the tips

1 handful of baby rocket (arugula)

1 ruby grapefruit, segmented

1 handful of coriander (cilantro) leaves, chopped

citrus olive oil or plain olive oil

CABERNET SYRUP

125 ml (4 fl oz/½ cup) cabernet sauvignon vinegar

110 g (3¾ oz/½ cup) sugar

For the cabernet syrup: Place the vinegar and sugar in a small saucepan over low heat and stir to dissolve the sugar. Increase the heat and reduce for 10 minutes, or until syrupy. Set aside to cool.

Place the sliced dory into a bowl, then add the lime juice, mix and let it sit for about 5 minutes, then drain off the excess juice.

In a hot frying pan with some olive oil, fry the chorizo and blood sausage until coloured and crispy.

In a salad bowl combine the fennel, rocket, grapefruit segments and coriander and give it all a good mix then add in the chorizo, blood sausage and ceviche of dory and mix through again. Dress with a drizzle of citrus oil and a drizzle of cabernet syrup, mix and then serve.