Fancy Gurnard

Fancy Gurnard

This is a simplified version of a fancy gurnard recipe you will find in Nathan Outlaw’s British Seafood recipe book. For the real thing drop into his restaurants in Cornwall or London.   


  • 2 gurnard fillets
  • 100g shiitake mushrooms
  • 1 tomato
  • 2 garlic cloves
  • 1 onion
  • 50ml red wine vinegar 
  • 50ml red wine
  • 75g butter
  • 25g caster sugar


  1. Gently fry 2 cloves of garlic in the butter with the shiitake mushrooms for 3-4 minutes. Set aside and let rest. Fry your finely-sliced red onion, red wine vinegar, red wine and caster sugar. Bring to the simmer. When the sugar has fully melted, set aside to cool. Chop a tomato, roll in sugar, red wine vinegar and olive oil and put in the oven at 180C until semi-dried out and starting to get sticky, then remove and set aside. 
  2. Put oil in a non-stick pan on a medium heat. Season your fillets with salt. Place the fillets skin-side down and fry for 3-4 minutes or until beginning to crisp, flip and fry for another minute.
  3. Combine your garlic butter & mushroom mix with the red wine reduction in a pan on a low heat. When combined drizzle over your fillets. Garnish with parsley and your sticky sweet tomatoes.
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