Panfried Red Gurnard, Portavogie Prawns, chorizo, pencil asparagus and sauté baby potato's. 
 
Ingredients  
- 2 red gurnard fillets (500g) scalled.
- lemon
- chorizo
- Portavogie handshelled prawns
- 3 pencil asparagus
- New baby potatos

Methord  
1. Heat two pans first little oil in each pan and flour the skin of the Red gurnard, and place skin side down in the pan
2. In another pan, fry the chorizo, sliced baby potato and chorizo, add a little bit of butter until foaming, lift off and leave on heat.
3. Cook Red gurnard about 5 minutes on skin side, turn over and add prawns and another knob of butter, lift off and let it rest.
4. Plant asparagus in water- 2 mins boiled.
5. Plate up and serve. 
 

Panfried Red Gurnard and Portavogie Prawns | Now You Can with Calor

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