Serves 4 as a starter, 2 as a main course

 

There are some lovely large gurnard in the fishmongers at this time of year – ask them to fillet them for you and remove the small “pin” bones.

 

Ingredients:

400g gurnard fillet

20 or so mussels – approx 200g

80g butter

glass of white wine

1 shallot – finely chopped

handful of flat leaf parsley finely chopped.

 

Method:

Preheat oven to 200c

Season and roast the gurnard fillet for 8 minutes

Whilst the fish is cooking:

Bring the white wine & shallot to the boil in a medium pan

Add the mussels – remove just after they open and take out the meat, leaving a few unshelled for a garnish.

Chop the meat and return to the pan – reduce the liquid by half and gently whisk in the butter & parsley.

Add the unshelled mussels to the pan

Put the gurnard fillet in a shallow bowl and spoon over the sauce & mussel mixture.

Bread for soaking up the sauce is essential here.

 

Check out our Easter Wine, and Food pairings.