This simple yet flavourful dish celebrates the delicate taste of gurnard paired with a smooth, vibrant pea and pancetta purée. The fish is lightly cooked to keep it tender and flaky, allowing its natural sweetness to shine.
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 (about 5–7 minutes)
- Remove pancetta and leave the fat in the pan
- Add peas and 1 tbsp butter to the same pan; cook for 2–3 minutes
- Season with salt and pepper
- Transfer peas to a blender and add 2–3 tbsp butter
- Blend until smooth, adding a little warm water if needed to loosen
- Stir in the crispy pancetta (or reserve it as a topping)
- Serve warm as a side or sauce
Buy your Gurnard here to try this recipe.