A fish that’s emerging as a delicious and sustainable alternative to more traditional favourites, 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: 6-8 rice balls
Ingredients
- 1 x Gurnard, Filleted
- 1 x 200g Pea and Pancetta Puree
- (Peas, BUTTER, Pancetta, Salt, Pepper)
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.
- Heat the pea and pancetta purée in a microwave-safe bowl for 2 minutes, or until piping hot.
- Spoon the purée onto warm plates and place the Gurnard fillets neatly on top.