Soused Gurnard with Sea Purslane

Preparation info
  • Serves


    as a starter or lunch
    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

This is a take on West Country soused mackerel. You can apply various flavourings, but the simpler the better as far as I’m concerned. It makes a great dinner party starter - you could even try sousing two types of fish, such as gurnard and mackerel or red mullet.


  • 2 red gurnard, each about 700 g-1 kg, scaled, gutted and filleted
  • 2-3 <


Preheat the oven to 200°C/gas 6. Check over the gurnard fillets for pin bones, removing any you find with tweezers. Cut larger fillets in half. Lay the gurnard fillets in a shallow dish in which they fit snugly.

Put the cider vinegar, water, carrot, shallots and fennel in a sau