Name: Soused Gurnard with Sea Purslane
Yield: Serves 4—6 as a starter or lunch
Cuisine: British
Ingredients: 2-3 tablespoons water; 1 medium carrot, peeled and thinly sliced; 2 red gurnard, each about 700 g-1 kg, scaled, gutted and filleted; 2-3 tablespoons cider vinegar; sea salt; 1-2 tablespoons extra virgin rapeseed oil; handful of sea purslane, trimmed of any thick stalks and washed; ½ small fennel bulb, thinly sliced; 2 medium shallots, peeled and thinly sliced into rings; a good pinch of cumin seeds; 10 coriander seeds

Preparation info

Serves
4—6
as a starter or lunch

Difficulty
Easy

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.

Ingredients

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

Method

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