Roast Gurnard Fillet with Carrot, Parsnip & Coriander Mash and Bouillabaisse Sauce

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
  • 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

  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 Serving 572(kcal) / 2389(kJ)
  • Fat 27.0g
  • Saturates 10.0g
  • Carbs 27.0g
  • Sugars 18.0g
  • Protein 48.0g
  • Salt 0.56g