This recipe is Gluten free, Wheat free and Dairy free.
600 g (21 oz) 3 1/2 cups of very fresh, or frozen, haddock fillets, skinned and boned
1 large mild red chilli, halved and seeded
1/2 a small red onion, peeled and finely chopped
170 g (6 oz) 1 1/2 cups of very fresh prawns (shrimp), shells removed
Salt and freshly ground black pepper
The juice of 1 large lemon
The grated rind and juice of 3 limes
4 tablespoons of vodka
2 tablespoons of chilli olive oil or olive oil
40 g (1 1/2 oz) of prepared lamb's lettuce (mache)
A handful of coriander (cilantro) leaves to garnish
1. Cut the fish into attractive slender lengths and finely chop the chilli.
2. Mix the fish and chilli with the onion, prawns (shrimp), salt and pepper, lemon juice, rind and juice of the limes, vodka and chilli oil and leave to marinate for 2-4 hours, or overnight, in a shallow dish under clingfilm (plastic wrap).
3. Arrange the fish salad and all its juices on a serving plate with the lamb's lettuce (mache) and sprinkle with a little chopped coriander (cilantro).
4. Alternatively, serve the salad on individual plates with slices of Gluten free sourdough bread to mop up the juices.