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The Fish Society > "g" > Gurnard fillets

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Gurnard fillets

Gurnard of the size necessary to produce decent-sized fillets are pretty rare. We only stock this line intermittently.

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Recipe

 

Suggestion 1:

 

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.   

Ingredients

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 on 180 degrees 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. We served it with spinach but long stem broccoli would be nice too. 

 


Suggestion 2: Gurnard en papillote - Bart's Fish Tale's

 

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