Roast Gurnard Fillet with Carrot, Parsnip & Coriander Mash and Bouillabaisse 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
- 2 x 160g Cornish Gurnard portions
- 120g Pouch of Bouillabaisse Sauce
- 160g Sprouting Broccoli
- 2 x Carrots
- 2 x Parsnips
- 20g Unsalted Butter
- 10g Coriander
Allergens
- Fish
- Butter
Method
- Preheat your oven to 220oC.
- 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.
- Either steam or boil the sprouting broccoli in a pan of salted water for a few minutes until tender
- Warm the bouillabaisse broth in a small pan, whisk in the last 5g butter
- 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
- 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 Serving 572(kcal) / 2389(kJ)
- Fat 27.0g
- Saturates 10.0g
- Carbs 27.0g
- Sugars 18.0g
- Protein 48.0g
- Salt 0.56g