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Gurnard Fillet with Pea Puree & White Wine Sauce
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| Ingredients |
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Gurnard fillets |
Pea Puree |
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30g butter |
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1 x shallot, finely diced |
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250g cooked peas |
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1 tbsp goat's cheese |
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8 x mint leaves, finely chopped |
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2tsp chicken stock |
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Cayenne pepper |
White Wine Sauce |
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60g butter |
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1 x shallot, diced |
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4 x button mushrooms |
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Half a leek white part diced |
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100ml white wine |
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200ml fish stock |
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4 sprigs tarragon |
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200ml double cream |
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Lemon juice |
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| Method |
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For the pea puree, sweat the diced shallot; mix with all other pea puree ingredients in the blender and season, can be heated later. |
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Prepare a shallow pan of vegetable oil for the parsnip crisps. |
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For the white wine sauce, heat the butter; cook the shallots, mushroom, leek until soft, add the fish stock and tarragon reduce to 3 tbsp, pour through a sieve. Add the cream bring to the boil and season to taste. |
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Rub the gurnard fillet with grape seed oil and place in the oven to cook for 8 – 10 mins until cooked through, set aside to rest. |
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Thinly slice the parsnip with a mandolin and shallow fry until crisp serve with new season potatoes. |
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