Get cheffy with this carefully presented dish of luxurious halibut and rich sauce.
Preheat the oven to 200C/400F/gas 6.
For the chorizo and black pudding, heat a frying pan and fry the chorizo slices for 1-2 minutes on each side. Remove the chorizo from the pan and set aside on a plate, then fry the black pudding in the same pan for 1-2 minutes on each side, or until lightly browned. Remove the black pudding from the pan and set aside on a plate. Reserve the remaining chorizo oil in the pan.
Trim the chorizo and black pudding slices into squares, making the black pudding squares slightly smaller than the chorizo.
For the sautéed potatoes, cook the potatoes in a pan of boiling, salted water for 15 minutes or until tender. Drain well and return to the pan. Roughly break the potatoes in half then put a lid on the pan and shake vigorously to bash them about and fluff up the edges.
Melt the beef dripping in a large frying pan over a medium heat and add the crushed potatoes with a good pinch of sea salt and freshly ground black pepper. Fry for 10-15 minutes, turning once or twice, until crisp and golden. Keep warm.
For the tarragon butter sauce, put the shallot, white wine vinegar and white wine into a pan, bring to the boil then reduce the heat and simmer until reduced in volume to one tablespoon.
Reduce the heat to low, then gradually whisk in the butter, a piece at a time, until all of the butter is incorporated. Remove the pan from the heat, then strain through the sauce through a sieve into a bowl. Season, to taste, with salt and freshly ground black pepper, then stir in the tarragon. Set aside and keep warm.
For the spinach, melt the butter in a saucepan and add the spinach with a pinch of salt and freshly ground black pepper. Cook for 1-2 minutes, or until wilted, then drain well. Keep warm.
For the halibut, preheat the oven to 180C/350F/Gas 4.
Mix the flour and paprika together in a shallow bowl with some salt and freshly ground black pepper. Coat the halibut in the flour mixture and pat to remove any excess.
Heat the butter in an ovenproof frying pan over a medium heat then place the halibut in the pan, skin-side-down, for three minutes. Carefully turn the fillets over and cook for a further 2-3 minutes. Transfer the pan to the oven and cook for a further six minutes, or until just opaque.
To serve, spoon the potatoes into a chef's ring on the middle of a serving plate, top with some spinach and press down firmly then remove the ring. Repeat on the second plate. Top with the halibut then drizzle some tarragon sauce around the plate. Dot the chorizo squares in the sauce and top each with a square of black pudding. Spoon a drop of the reserved chorizo oil into the sauce between each chorizo slice and drizzle a little over the halibut. Serve.
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