Gurnard is one of my favourite fish. It has a firm texture that makes it great for stews, curries and the like. It is also fantastic on its own. It lives at the bottom of the sea feasting on a never ending shellfish buffet (I’m a little jealous). Due to its diet it takes on a fantastically delicate sweetness that makes Gurnard an epic fish.
- 1 Gurnard Fillet
- 3 Scallops
- 50g Samphire
- 1 Small Tin Butterbeans (Drained)
- Thumb size piece of Chorizo
Heat the oven to 180c and oil a baking tray. Put the Gurnard skin side down on to the tray and bake in the oven for about 10 minutes. While that’s doing its thing, cook the samphire in boiling water (enough to cover) for a couple of minutes.
In a large pan stir fry the chorizo along with the butterbeans. While they cook, in a small pan fry the scallops for about 2 minutes either side on a high heat before adding the butter, take off the heat and leave to rest.
Add the samphire to the butterbeans and chorizo, along with some butter and stir until the butter has melted. Once everything is cooked, arrange the samphire, butterbeans and chorizo in the centre of the plate. Flank with the scallops and lay the gurnard on top.