Cooked by Angela - serves four
This dish is another on a theme from what Angela cooked on the BBCOne cooking show, Masterchef. Here she uses Gurnard (or Sea Robin, as it is also known) with a charred fennel salad and a delicious shell fish sauce.
If you have a blender, don't be frightened to blitz shells and all for the sauce - but if that doesn't appeal, pass the ingredients through a sieve - it will be just a delicious tasting.
Red Gurnard Fillet (scaled but with skin on – about 250 grams)
Dry the skin thoroughly. (Top tip - use the blunt side of a knife and run it over the fish skin. This will remove excess moisture which you just wipe off onto some kitchen roll).
Continue to do this until no more moisture is released. This will help you get really crispy skin. Season with salt & pepper.
When ready to pan fry Gurnard heat pan and add oil. Season the fish on the skin side and add to the hot pan. Depending on the thickness fry the fillet for 3 – 5 mins until the skin is crisp and golden. Turn over and add a knob of butter. Remove from heat and leave to finish cooking.
Shell Fish Sauce...
5 or 6 Raw Tiger prawns with shells and heads on (for stock)
1 x Banana Shallot
Garlic – 2 cloves
½ Fennel Bulb
3 x Fresh Ripe Plum tomatoes
175mls Dry White Wine
Chop whole raw prawns (including head and shell) – or just use the heads and shells of the prawns and save the meat . Mix the prawn heads or whole prawns with tomatoes, garlic, shallots, fennel and put onto baking tray with some olive oil. Roast in oven for 10 – 15 mins.
Remove prawns from oven and add this to a frying pan. Deglaze baking tray with white wine. Heat prawns, add pastis and reduce. Add white wine and reduce. Add fish stock and reduce. Add tarragon. Bring to boil then simmer until sauce has reduced. (about 35 – 40 mins). Taste and season – adding more tarragon, salt & pepper to taste.
Once reduced blend and pass through a sieve – the heads as well as this is where all the flavour is and it will add body to your sauce. If too thin then reduce a little more. If too reduced, add a little more fish stock.
Serve with Saffron Potatoes...
3 Charlotte Potatoes
Olive Oil & Sunflower Oil
Small bunch of Flat Leaf Parsley
Salt & Pepper
Prepare the saffron potatoes: peel and cut into small even dice. In small saucepan add butter, fish stock and 5 or 6 strands of saffron. Season the water. Add potatoes. Bring to boil then simmer until soft. Keep warm.
Pan Fried Gurnard, Fennel Salad and Shellfish Sauce...
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What do you think of this Gurnard with Shell Fish Sauce Recipe from Marsala Rama? Let us know what you think!
Angela's Pan Fried Gurnard & Shell Fish Sauce Recipe
Holy Gurnard, Sea Robin!