Mike Van De Elzen: Smoked fish with chorizo and spinach recipe

Today we have something special to offer all our listeners for Father’s Day. This week we launched our very own cast iron fry pans. They are called Engel Elzen and I want to give one away today valued at $295.00. The recipe this week is one from our EngelElzen website. It's a great little number and will enable any member of the family to be able cook it for their dad. In any pan!  goodfromscratch.co.nz  Smoked fish with chorizo and spinach  Serves: 4 Prep time: 5 minutes Cooking time: 25 minutes  1 small smoked fish, meat picked from the frame  250g good quality chorizo sausage  1 Tbsp cooking oil  1 onion, finely chopped  200g spinach, washed  125ml white wine  250ml cream  2 Tbsp crème fraiche  1 bunch watercress, washed  1 fresh lemon  Salt & cracked pepper  brown crusty bread to serve  Peel the skin from the chorizo sausage, then break the meat into chunks. Heat the oil in your EngelElzen over a high heat, sauté the chorizo until the oil begins to take on the colour of the sausage.  Add the chopped onion to the pan and cook for 1 minute. Add the white wine, then let this reduce slightly.  Pour in the cream, return to the boil, then reduce the heat. Simmer for 10 minutes.  Drop the spinach into the creamy broth along with the shredded fish.  Bring it back to the boil, then remove from the heat. Season with a little salt and cracked pepper to taste.  Finish the dish by stirring in the crème fraiche.  Serve with the brown bread, watercress and lemon   LISTEN ABOVESee omnystudio.com/listener for privacy information.