Roast gurnard with Brussels sprout leaves and winter mushrooms
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Gurnard is an unloved fish and therefore sustainable. If one chef is capable of changing gurnard's image for the better it is Paul Foster - and he does so with aplomb in this festive baked fish recipe. If you can't get hold of girolles, use some firm fresh oyster mushrooms that you can then tear into rustic strips to serve.
Ingredients
Pan-roasted gurnard
- 8 whole gurnards , 350-400g each, room temperature before cooking
- 200g of butter , plus 100g extra for infusing
- 2 large oranges , zest only
- 16 star anise
- salt
Girolles
Sprout leaves
- 500g of Brussels sprout leaves
- 250g of butter
- 250ml of water
- salt
Brown butter dressing
- 100g of butter
- 100ml of brown chicken stock
- lemon juice to taste
- 1ml of soy sauce
Garnish
Method
1
Remove the fish from the fridge or ice, allow to stand for 10-15 minutes. This will ensure an even cooking process and a more consistent result
2
Preheat the oven to 140˚C/gas mark 2. Prepare the gurnard by scaling, gutting and removing the head. You can ask your fishmonger to do this for you
3
Place a large frying pan over a medium heat. Add the butter and allow to gently foam. Add the gurnard to the pan, fillet side down, and fry until lightly brown. Turn the fish over and fry on the other side to achieve the same colour
- 200g of butter
4
Remove the fish from the pan and place on a baking tray, belly-side down. Wipe the pan clean to remove the used butter and repeat the process to sear off the remaining 7 gurnard
5
Once all the gurnard have been seared, place the additional 100g of butter in the same pan and as soon as it begins to foam, add the star anise and orange zest. Stir through and allow to infuse for 1 minute. Spoon the infusion evenly over the gurnard and place into a preheated oven at 140˚C/gas mark 1 for 8 minutes
- 16 star anise
- 2 large oranges
7
Next, prepare the dressing. Heat the butter in a small pan until it turns golden brown and releases a nutty aroma. Remove the pan from the heat
- 100g of butter
8
Combine the brown butter with the chicken stock, lemon juice and soy sauce. Pour into a squeeze bottle or jar, shake to combine, taste and season with salt or lemon juice if needed
- 100ml of brown chicken stock
- lemon juice to taste
- 1ml of soy sauce
9
To prepare the sprout leaves, remove the root of the sprouts to loosen the leaves and continue to cut away at the root until all the layers have been separated
- 500g of Brussels sprout leaves
10
Place the butter, water and a generous pinch of salt into a medium pan. Place the pan over a medium heat and as the butter melts - whisk to combine. Taste for seasoning: it needs to be very salty to act as seasoning during the cooking process of the sprout leaves
11
Bring to the boil and add the sprout leaves for 1-2 minutes, strain and keep in a warm place
12
Once the fish is cooked, remove from the oven and lightly coat with the brown butter dressing. Pour any excess pan juices and dressing off the roasting tray into the bowl with the mushrooms
13
Divide the girolles and sprout leaves evenly between 8 plates. Place each fish in the centre of each plate and use the remaining dressing to glaze the fish and sauce the plate. Finish with some fresh watercress and serve immediately
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Roast gurnard with Brussels sprout leaves and winter mushrooms
