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