Gurnard with Jak O Donnell
• A large knob of unsalted butter
• 3 tablespoons rapeseed oil
• 2 medium leeks, white part only, cut into 2cm thick slices
• 300g celeriac, peeled and cut into 2cm chunks
• 2 onions, thickly sliced
• 2 Rooster potatoes, peeled and cut into 2cm chunks
• 2 large carrots, cut into 2cm chunks
• 1 large (about 1.5kg) or 2 medium (about 750g) or 4 small (about 400g) gurnard (or other whole fish), descaled and gutted
• A glass of white wine
• 2 bay leaves
• Salt and freshly ground black pepper
How to make pot-roasted gurnard
1. Put the butter and oil in a large flameproof casserole over a medium-low heat.
2. Add all the vegetables, season well and toss them in the fat, then sweat gently for about 5 minutes, until they begin to soften. Don't let them colour.
3. Season the gurnard with salt and pepper, and then add it to the pan, pushing it down so it is snuggled in among the aromatic vegetables.
4. Sprinkle over the wine and a glass of water, tuck in the bay leaves and cover the dish. Bring to a gentle simmer on the hob.
5. Now transfer the casserole to an oven preheated to 180°C/Gas Mark 4 and bake for 20-30 minutes, depending on the size of fish. To check that the fish is ready, insert the tip of a knife at the thickest part to pull the flesh away from the bone. It should be opaque all the way through.
6. If you have one or two larger fish, take the flesh off the bones in big chunks. Otherwise, simply serve one fish per person, with plenty of the vegetables and juices alongside.
Gurnard with shiitake mushrooms and thyme (Bake in a bag) en papillote
• 4 x 400g/14¼oz whole gurnard gutted and scaled
• 1 red onion , thinly sliced
• 110g/4oz shitake mushrooms thickly sliced
• ½ lemon, juice only
• 8 sprigs of thyme
• dash extra summer harvest rapeseed oil
• salt and freshly ground black pepper
• rocket leaves or sprigs of watercress to serve
1. Preheat the oven to 220C/425F/Gas 7. (Place two baking sheets in the oven to warm up for en papillote) or use the cooking bags(available at Lakeland plastics).
2. Place each gurnard fillet in the bag Divide the red onion and mushrooms evenly between each gurnard and scatter over the fish, squeeze over the lemon juice and add the sprigs of thyme. Drizzle each gurnard with a little rapeseed oil and season with salt and freshly ground black pepper.
3. Fold bag over at the edge to seal, making an envelope around each fish Make sure that the bag is sealed well and that there is still room for steam to circulate in the package.
4. Transfer the parcels onto the preheated baking sheets and cook in the oven for 8-10 minutes,
5. To serve, place the parcels onto serving plates alongside a rocket or watercress salad and allow each guest to open the parcels at the table.serve.
Seared Gurnard fillets with sage & garlic butter
4 x 350g / 12oz gurnard, filleted
4 teaspoons sunflower oil
75g / 3oz unsalted butter
2 garlic cloves, finely chopped
2 tablespoons small fresh sages leaves
2 tablespoons freshly squeezed lemon juice
salt and freshly ground black pepper
• Season the gurnard fillets on both sides with some salt and pepper.
• Heat the oil in a large frying pan.
• Add the fillets to the pan, skin-side down, and fry over a high heat for 2 minutes until the skin is golden brown. Turn them over and fry for another 1 - 2 minutes or until just cooked through.
• Add the butter to the pan and as it starts to melt, add the garlic and whole sage leaves.
• Return the pan to a medium-high heat and leave the butter to cook for a minute or too until it starts to brown slightly and smell nutty.
• Quickly add the lemon juice and some seasoning, then quickly spoon it over the fish, trying to divide the bits of garlic and sage leaves equally between each plate. Serve straight away.
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