Summer Recipe: Red Gurnard with Sorrel Sauce

Summer Recipe: Red Gurnard with Sorrel Sauce

If you like your fish then this is the dish for you. It’s perfect for a dinner party or for when you’re on a health kick as it gives you plenty of omega 3!

It’s really quick and simple to make so you can spend more time with your guests rather than in the kitchen.

Here’s everything you’ll need and how to do it.

Red Gurnard with Sorrel Sauce and Fennel, and Rhubarb and Radish Pickle

Serves: 4

Ingredients:

4 slices sourdough

1 glug rapeseed oil

4 fillets red gurnard (or bass, bream)

For the sauce -

150ml crème fraiche 20g sorrel
10g watercress
Half clove garlic

1 glug rapeseed oil Seasoning

For the pickle -

6 radish (thinly sliced)

1⁄2 fennel (thinly sliced)

40g rhubarb (thinly sliced)

1 lemon (juice only)

1 Tbsp caster sugar

1 Tbsp mint (finely sliced)

1 Tbsp picked dill


Salt and pepper


2 Tsp toasted fennel seeds

Method:

Throw all the sauce ingredients into a processor until a fine consistency and season to taste.

For the pickle, mix the lemon juice, sugar and salt, then mix all the ingredients together apart from the herbs and pepper. Let sit for an hour or longer to lightly pickle. When ready to use fold in the herbs and pepper.

Now you have all your components ready to go, set your oven to 80 degrees for warming.

Drizzle the toast both sides with oil and brown off in a hot frying pan or griddle, one at a time. Then put into the oven to keep warm.

Season your fish both sides. Heat up a frying pan, medium to high and put the fish in skin side down, when you see the skin begin to crisp, roughly 3 minutes, turn the fish and cook for a further 2-3 minutes depending on size.

Plate up your toast, put a fillet of fish on each, drizzle some sauce and add a small handful of pickle and scatter some of the toasted fennel seeds.

Red, Hot and Yummy is on weekdays from 28th May at 9pm on Food Network UK (freeview 48, Sky 262, freesat 403).

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