Gurnard with Porthilly sauce

by Nathan Outlaw
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Ingredients

Fish & Shellfish

  • 2 whole gurnards, 500-600g each, gutted, filleted and pin-boned
  • 1kg white fish bones, from turbot, brill or sole and/or cod heads, washed and all blood removed
  • 1kg shore crab, killed and prepared for cooking

Oils & Vinegars

  • light olive oil, for cooking
  • olive oil, for cooking
  • extra virgin olive oil, for drizzling

Store Cupboard

  • Cornish sea salt

Fruit & Vegetables

  • 2 onions, peeled and chopped
  • 3 carrots, peeled and chopped
  • 6 ripe tomatoes, chopped
  • 6 garlic cloves, chopped
  • 1 orange, juices and finely zested
  • 4 plum tomatoes, ripe

Dairy

  • 50g of unsalted butter