forum: Food & Drink
- Member since Sat 16 Sep 06
havin gurnard tomorrow????
what should i do??
- From Sydney, Australia
- Member since Tue 22 Jun 04
Re: havin gurnard tomorrow????
A large knob of unsalted butter
3 tablespoons olive 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 large 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
Method: How to make pot-roasted gurnard
1. Put the butter and olive 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 10 minutes, until they begin to soften. Don’t let them colour.
3. Season the gurnard with salt and pepper, 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 30–40 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.
Pan Fried Gurnard Fillets with Sage and 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.
Lift into the centre of 4 warmed serving plates, overlapping the fillets slightly, and keep warm.
Pour away any remaining oil from the pan and wipe it out with kitchen paper.
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.
Gurnard with shiitake mushrooms and thyme en papillotte
4 x 400g/14Ľoz whole gurnard, gutted and scaled
1 red onion, thinly sliced
110g/4oz shiitake mushrooms, thickly sliced
˝ lemon, juice only
8 sprigs of thyme
dash extra virgin olive oil
salt and freshly ground black pepper
2-3 drops truffle oil (optional), to serve
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.
2. Place each gurnard on individual large sheets of greaseproof paper. 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 olive oil and season with salt and freshly ground black pepper.
3. Fold the greaseproof paper over and scrunch up the edges to seal, making an envelope around each fish (like a Cornish pasty). Make sure that the paper is sealed well and that there is still room for steam to circulate in the package.
4. Transfer the paper parcels onto the preheated baking sheets and cook in the oven for 12-15 minutes, or until a metal skewer inserted through the paper and into the fish comes out piping hot after 20 seconds.
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. Sprinkle the truffle oil onto the fish at the table, if using, and serve.