Heat 1 tablespoon of oil in a non-
Remove the fish from the pan and allow to cool. Heat the remaining oil in the pan and fry the chorizo for a few minutes until sizzling and crispy. Remove with a slotted spoon, turn down the heat and fry the garlic for 2 minutes. Take the pan off the heat, stir in the mustard and 4 tablespoons sherry vinegar. Season.
Slice the potatoes into a large bowl and add the chorizo. Flake the haddock away from its skin into the bowl and pour in the dressing from the pan. Bring a large pan of water to simmering point and add a splash of vinegar. Crack in the eggs and poach for 3 1⁄2 minutes. Meanwhile, mix the watercress into the salad and divide between 4 plates.
To serve, remove the poached eggs from the water with a slotted spoon, drain on kitchen paper and then put one egg on top of each serving of salad.
Crush the potatoes with a fork into chunks, add the rest of the seasoning and paprika.
Place the haddock mix into a pie dish, then top with the crushed potatoes and gruyere
cheese. Bake in a 180C oven for 20-