Recipe: Gurnard Meunière
2 fillets gurnard: 140 – 180 g each
2 tablespoons plain flour
1 tablespoon light olive or canola oil
15 g butter (unsalted)
30 g butter (unsalted)
juice of ½ lemon
2 tablespoons small capers (optional)
lemon and chopped parsley
- Check the fish for small bones and pull any out with tweezers.
- In a shallow bowl, season the flour with a little salt.
- Put the fish in the flour, coat well, shake off any excess.
- Heat the oil and butter in a large frying pan.
- Add the fish and cook for 2 - 3 minutes. Turn carefully with fish slice. Cook the other side for 1 - 2 minutes until golden.
- Remove the fish and place on a warmed plate.
- Wipe out the pan to remove residue and return the pan to the heat. Add butter for the sauce. Heat until it melts and begins to turn a light brown. Add lemon juice. Quickly, lift and swirl the pan to combine.
- Pour around fish and serve with a wedge of lemon and parsley.
Mayonnaise is the base of Sauce Tartare
Makes approx. 150 ml
1 egg yolk (room temperature)
1 pinch salt
1 teaspoon Dijon mustard
1 teaspoons vinegar or lemon juice
125 ml canola (neutral) oil (room temperature)
- Place the yolk in a clean bowl.
- Whisk in the salt and the lemon juice or vinegar, mustard.
- While continuing to whisk, start pouring in oil, drop by drop.
- Once the emulsion has begun to form, start adding the oil in a steady thin stream, whisking constantly.
- When the sauce is thick, check seasoning.
- To thin, whisk in a little warm water or more vinegar.
- Cover, label with date and refrigerate.
Tartare sauce add: 15 g capers, 30 g gherkins chopped together with ½ tablespoon chopped fresh parsley