A fish that’s emerging as a delicious and sustainable alternative to more traditional favorites, served with a rich, chef-made pea and pancetta purée for a simple yet impressive main course.
Prep Time: 25 mins
Cook time: 20 mins
Serves: 2
Ingredients
- 1 x Gurnard, Filleted
- 300g peas
- 60g butter
- Diced Pancetta 115g
- Salt & Pepper to taste
Method
- Defrost the Gurnard fillets, then pat them dry thoroughly with kitchen paper.
- Lightly oil and season the fish. Heat a dry, non-stick frying pan over a medium heat.
- Place the Gurnard fillets skin-side down and cook for about 3 minutes until the skin is crisp and caramelised.
- Turn the fillets over and add the butter to the pan. As it melts and foams, spoon the butter over the fish to baste it for around 45 seconds.
- Remove the pan from the heat but continue basting for a further 30 seconds before taking the fish out of the pan.
- Spoon the purée onto warm plates and place the Gurnard fillets neatly on top.
For the puree
Cook pancetta in a pan over medium heat until crispy (5–7 minutes). Remove and keep the fat in the pan. Cook peas in the same pan with 1 tbsp butter for 2–3 minutes. Season with salt and pepper. Blitz the peas in a blender with 2–3 tbsp butter until smooth. Add a little warm water if too thick. Stir in the crispy pancetta (or use as a topping). Serve warm as a side or sauce.
Buy your Gurnard here to try this recipe.