gurnard

Gurnard Fillet With Bouillabase Sauce

A fish that is now emerging as a tasty and sustainable alternative to more traditional choices. No longer the ugly duckling of the catch, but an elegant “swan” of a fillet.

  • Dish Type: Main
  • Serves: 2
  • Preparation time: 10 mins
  • Cooking time: 30 mins
  • Difficulty: Medium
  • Cuisine type: British

Ingredients

Your FFT Fish & Sauce kit will include:
*

  • 160g Gurnard Fillet Portions x 2
  • 120g pouch of Bouillabase Sauce
  • Further ingredients required to make this recipe:

  • 160g of Sprouting Broccoli
  • 2 x Carrots
  • 2 x Parsnips
  • 20g of Unsalted Butter
  • 10g of Coriander

Allergens

  • Fish
  • Butter

Method

  1. Preheat your oven to 220oC.
  2. Peel and chop your carrots and parsnips, bring a pan of salted water to the boil and put in the carrots and parsnips. Cook until tender, strain then back in the pan crush with the back of a fork or a masher, add 15g of the butter. Wash and chop the coriander and also add to the mash, keep warm.
  3. Either steam or boil the sprouting broccoli in a pan of salted water for a few minutes until tender
  4. Warm the bouillabaisse broth in a small pan, whisk in the last 5g butter
  5. Place the gurnard fillets onto a roasting dish, roll in some olive oil and season with salt and pepper. Roast in oven for about 8 minutes until the fish is just cooked
  6. To serve, on the plate arrange the root vegetable and coriander mash, sauce and sprouting broccoli, arrange the fish fillets as desired on top

Nutrition per serving

  • Per Portion 572kcal / 2389kj
  • Fat 27g
  • Saturates 10g
  • Carbs 27g
  • Sugars 18g
  • Protein 48g
  • Salt 0.56g