Heat 1 tablespoon of oil in a non-stick
frying pan. Add the haddock fillets, skin
side up, and cook over a medium heat
for 3-4 minutes until you are able to
flake the flesh with a fork. 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 31⁄2 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.