Discussion
Apologies if this is this is a little off thread as it is not a H F-W recipe but I was reading The Observer magazine on Saturday and Richard Corrigan had his favourite fish recipes, one of which was:
Whole roast gurnard with coriander mash, saffron and olive oil
I get really excited about whole roast fish, and gurnard is a fish I especially like. Most people buy gurnard fillets, so your fishmonger should be able to give you some extra heads to make the lovely, rich, reddish-orange bisque-like sauce, which looks great against the white fish. Alternatively, you can just take the heads off your whole fish. A bed of greens and a bowl of coriander mash to go with it is one of my favourite things. The mash is light and fresh - no potatoes, just carrots, parsnip and coriander. Serves 4.
4 whole gurnard, gutted, plus 4 extra heads (or heads removed and reserved)
olive oil, for frying
sprigs of thyme
slices of lemon
for the marinade:
6 cloves garlic, sliced
2 star anise
1 onion, roughly chopped
1 head of fennel, roughly chopped
500g plum tomatoes, chopped
2 tbsp Pernod
125ml white wine
a good pinch of saffron
1 tsp sugar
coriander mash:
4 carrots, chopped
4 parsnips, chopped
a good knob of butter
1 tbsp chopped coriander
Put all the marinade ingredients into a bowl, add the fish heads and set aside for a minimum of 1 hour. Remove the fish heads from their marinade and sear them in a frying pan with a little olive oil until nicely browned. Pour the marinade into a pan, bring to the boil, add the fish heads and cook for a further 15 minutes. Push through a sieve, pressing down with a ladle. Taste, season as necessary and reserve.
Preheat the oven to 200C/gas mark 6. To make the coriander mash, bring a pan of salted water to the boil and put in the carrots and parsnips. Cook until tender. Crush with the back of a fork, add the butter and coriander and season to taste. Cover and keep warm while you cook the fish.
Stuff the fish cavities with thyme sprigs and lemon slices. Tie with a little string and season well. Heat a little olive oil in a large roasting pan. Brown the fish on both sides and transfer to the oven for 10-12 minutes until just cooked through. Serve with the sauce and coriander mash.
Whole roast gurnard with coriander mash, saffron and olive oil
I get really excited about whole roast fish, and gurnard is a fish I especially like. Most people buy gurnard fillets, so your fishmonger should be able to give you some extra heads to make the lovely, rich, reddish-orange bisque-like sauce, which looks great against the white fish. Alternatively, you can just take the heads off your whole fish. A bed of greens and a bowl of coriander mash to go with it is one of my favourite things. The mash is light and fresh - no potatoes, just carrots, parsnip and coriander. Serves 4.
4 whole gurnard, gutted, plus 4 extra heads (or heads removed and reserved)
olive oil, for frying
sprigs of thyme
slices of lemon
for the marinade:
6 cloves garlic, sliced
2 star anise
1 onion, roughly chopped
1 head of fennel, roughly chopped
500g plum tomatoes, chopped
2 tbsp Pernod
125ml white wine
a good pinch of saffron
1 tsp sugar
coriander mash:
4 carrots, chopped
4 parsnips, chopped
a good knob of butter
1 tbsp chopped coriander
Put all the marinade ingredients into a bowl, add the fish heads and set aside for a minimum of 1 hour. Remove the fish heads from their marinade and sear them in a frying pan with a little olive oil until nicely browned. Pour the marinade into a pan, bring to the boil, add the fish heads and cook for a further 15 minutes. Push through a sieve, pressing down with a ladle. Taste, season as necessary and reserve.
Preheat the oven to 200C/gas mark 6. To make the coriander mash, bring a pan of salted water to the boil and put in the carrots and parsnips. Cook until tender. Crush with the back of a fork, add the butter and coriander and season to taste. Cover and keep warm while you cook the fish.
Stuff the fish cavities with thyme sprigs and lemon slices. Tie with a little string and season well. Heat a little olive oil in a large roasting pan. Brown the fish on both sides and transfer to the oven for 10-12 minutes until just cooked through. Serve with the sauce and coriander mash.
Gurnard is delicious and terrific value for money.
Here you go
http://www.channel4.com/food/recipes/chefs/hugh-fe...
Like poultry and meat, whole fish work well in a one-pot casserole brimming with winter veg.
If the vegetables are sweated for a while first, they can finish cooking in the time it takes a couple of nice whole fish to cook through, and lend their delicious juices to the dish. Pat Carlin, our regular River Cottage skipper, reckons this is the best way he’s ever tasted gurnard – and it’s one of his favourite fish.
Serves 4
Ingredients
Pot-roasted gurnard
A large knob of unsalted butter
3 tablespoons olive oil
2 medium leeks, white part only, cut into 2cm thick slices
300g celeriac, peeled and cut into 2cm chunks
2 onions, thickly sliced
2 large potatoes, peeled and cut into 2cm chunks
2 large carrots, cut into 2cm chunks
1 large (about 1.5kg) or 2 medium (about 750g) or 4 small (about 400g) gurnard (or other whole fish), descaled and gutted
A glass of white wine
2 bay leaves
Salt and freshly ground black pepper
Method: How to make pot-roasted gurnard
1. Put the butter and olive oil in a large flameproof casserole over a medium-low heat.
2. Add all the vegetables, season well and toss them in the fat, then sweat gently for about 10 minutes, until they begin to soften. Don’t let them colour.
3. Season the gurnard with salt and pepper, then add it to the pan, pushing it down so it is snuggled in among the aromatic vegetables.
4. Sprinkle over the wine and a glass of water, tuck in the bay leaves and cover the dish. Bring to a gentle simmer on the hob.
Also works with:
Grey mullet
Black bream
Red mullet
Zander
5. Now transfer the casserole to an oven preheated to 180°C/Gas Mark 4 and bake for 30–40 minutes, depending on the size of fish. To check that the fish is ready, insert the tip of a knife at the thickest part to pull the flesh away from the bone. It should be opaque all the way through.
6. If you have one or two larger fish, take the flesh off the bones in big chunks. Otherwise, simply serve one fish per person, with plenty of the vegetables and juices alongside.
Here you go
http://www.channel4.com/food/recipes/chefs/hugh-fe...
Like poultry and meat, whole fish work well in a one-pot casserole brimming with winter veg.
If the vegetables are sweated for a while first, they can finish cooking in the time it takes a couple of nice whole fish to cook through, and lend their delicious juices to the dish. Pat Carlin, our regular River Cottage skipper, reckons this is the best way he’s ever tasted gurnard – and it’s one of his favourite fish.
Serves 4
Ingredients
Pot-roasted gurnard
A large knob of unsalted butter
3 tablespoons olive oil
2 medium leeks, white part only, cut into 2cm thick slices
300g celeriac, peeled and cut into 2cm chunks
2 onions, thickly sliced
2 large potatoes, peeled and cut into 2cm chunks
2 large carrots, cut into 2cm chunks
1 large (about 1.5kg) or 2 medium (about 750g) or 4 small (about 400g) gurnard (or other whole fish), descaled and gutted
A glass of white wine
2 bay leaves
Salt and freshly ground black pepper
Method: How to make pot-roasted gurnard
1. Put the butter and olive oil in a large flameproof casserole over a medium-low heat.
2. Add all the vegetables, season well and toss them in the fat, then sweat gently for about 10 minutes, until they begin to soften. Don’t let them colour.
3. Season the gurnard with salt and pepper, then add it to the pan, pushing it down so it is snuggled in among the aromatic vegetables.
4. Sprinkle over the wine and a glass of water, tuck in the bay leaves and cover the dish. Bring to a gentle simmer on the hob.
Also works with:
Grey mullet
Black bream
Red mullet
Zander
5. Now transfer the casserole to an oven preheated to 180°C/Gas Mark 4 and bake for 30–40 minutes, depending on the size of fish. To check that the fish is ready, insert the tip of a knife at the thickest part to pull the flesh away from the bone. It should be opaque all the way through.
6. If you have one or two larger fish, take the flesh off the bones in big chunks. Otherwise, simply serve one fish per person, with plenty of the vegetables and juices alongside.
Edited by whitechief on Thursday 27th November 15:00
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