Trout with onions, chorizo and dark beer

Remove the fresh chorizo from its casing and cook it in a skillet over medium heat until it begins to brown, about 8 to 10 minutes.

Meanwhile slice a red onion.

If the chorizo released little oil, add about a tablespoon of vegetable or olive oil; 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 good sprinkling of salt; cook until the liquid has almost completely reduced.

Meanwhile bunch up the cilantro leaves and slice across them.

Sprinkle about half the cilantro over the onions and chorizo; transfer to a baking dish and keep warm in the oven on its lowest setting.

Wipe out the non-stick pan and heat it over medium with enough olive oil to coat the bottom.

Spread out the trout filets and sprinkle with a little salt; lay them in when the oil is hot and cook until golden.

Sprinkle with black pepper and move to a serving platter.