Roast gurnard with Brussels sprout leaves and winter mushrooms

Ingredients

Fish & Shellfish

  • 8 whole gurnards, 350-400g each, room temperature before cooking

Dairy

  • 200g of butter, plus 100g extra for infusing
  • 250g of butter
  • 100g of butter

Fruit & Vegetables

  • 2 large oranges, zest only
  • 600g of girolles
  • 500g of Brussels sprout leaves
  • lemon juice to taste

Spices & Dried Herbs

  • 16 star anise

Store Cupboard

  • salt
  • sea salt
  • salt
  • 1ml of soy sauce

Beverages

  • 250ml of water

Cooking Sauces

  • 100ml of brown chicken stock

Salad & Fresh Herbs

  • 1 bunch of watercress leaves