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Gurnard with Porthilly sauce
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
SITES
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