Fillet of gurnard with cockles

Fillet of gurnard with cockles and sea vegetables

Ingredients:
2 x 800g-1kg gurnard, skinned, 
filleted and boned
Vegetable oil, for frying
200-250g cockles or clams, washed
50ml white wine
120g sea vegetables, trimmed and washed (sea purslane, sea beet, sea aster)
175g unsalted butter, diced

Method:
1. Lightly season the fish with salt and pepper. Heat a little oil in a large non-stick pan and fry the fillets for 3 minutes on each side, until nicely coloured (if very thick, finish in a hot oven for 5 to 10 minutes).
2. Meanwhile, place the cockles in a large pan with the wine. Cover with a tight-fitting lid and cook over a high heat until they begin to open, shaking the pan and stirring occasionally. Drain the cockles in a colander, reserving the liquid and pouring it back into the pan.
3. Add the sea vegetables and butter to the pan and stir until the butter has melted. Return the cockles to the pan (they will not need seasoning) and stir well.
4. To serve, carefully place the gurnard fillets on serving plates using a fish slice and spoon the clams, sea vegetables and butter over the top.

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