Trout fillets with chorizo, caramelized onions and dark beer

Take the chorizo out of its casing and cook in a skillet over medium heat until it begins to brown, 8 to 10 minutes.

Slice a red onion. Add about a tablespoon of oil if the chorizo has released little fat, add the onions and a little sugar, and cook until softened and beginning to brown.

Add about a cup of dark Mexican beer, a couple of teaspoons of Worcestershire sauce and a sprinkling of salt; cook until the liquid has almost completely reduced.

Bunch the cilantro leaves and slice across them; sprinkle about half over the onion and chorizo mixture.

Keep the mixture warm in a baking dish in the oven at its lowest setting.

Wipe out the nonstick pan and heat it over medium with just enough olive oil to coat the bottom. Sprinkle the trout fillets with a little salt and lay them in when the oil is hot; cook until golden.

Sprinkle with black pepper and transfer to a serving platter.