Name: Cornish Gurnard with Warm à la Grecque Vegetables
Cuisine: United Kingdom
Ingredients: Maldon sea salt; Handful of picked flat-leaf parsley; 2 medium carrots or 6 small young carrots, peeled or scraped and sliced; 1 small head of fennel, thinly sliced; 1 small cauliflower, cut into small florets; 1 bay leaf; 2 garlic cloves, thinly sliced; Handful of chanterelle (girolle) mushrooms, rinsed and dried; 8 tomatoes, blanched, skinned, cut into quarters and deseeded, reserving all the trimmings; 150 ml olive oil; ½ teaspoon coarsely ground black pepper; ½ teaspoon coarsely ground coriander seeds; 6 medium fillets of gurnard; 3 shallots, sliced into rings; 1 teaspoon freshly picked marjoram or summer savory; Grated zest and juice of 1 large lemon

Preparation info

Difficulty
Complex

Appears in

Today's special

By Anthony Demetre

Published 2008

About

Gurnard is a rather undervalued fish, possibly because it is a bit bony and, being a bottom feeder, it can have a slightly earthy taste. It does, however, have a lovely sweet flavour. This recipe would also suit grey or red mullet, and even mackerel or other oily fish. The vegetables also make a good lunch or supper dish on their own.

Ingredients

6 medium fillets of gurnard

Method

Ask the fishmonger to scale, fillet and remove any pin bones from the gurnard.

Prepare the vegetables: put 400 ml. water in a pan and add all the tomato trimmings. Bring to the boil and simmer for 10 minutes. Strain the stock, pushing all the tomato juice through. Set aside.

Heat

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Ingredients

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