Pan-roasted red gurnard with white wine velouté

Switch up your Friday night fish supper with this tasty recipe from Tony Smith
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Red gurnard with clams and mussels

Tony Smith, head chef at Riverstation in Bristol, shares his recipe for pan-roasted red gurnard with white wine velouté

www.riverstation.co.uk

Serves    2

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Indy Coffee Box
  • You will need
  • Method

For the sauce

  • Shallot 1, finely diced
  • Fennel ½ bulb, finely diced
  • Star anise 1
  • White wine 100ml
  • Fish stock 100ml
  • Saffron a pinch
  • Double cream 100ml

For the red gurnard

  • Red gurnard 2 fillets
  • Mussels 8
  • Clams 8
  • Garden peas 50g
  • Unsalted butter 10g
  • Lemon ½, juiced
  1. For the sauce: in a large pan, gently sweat the shallot and fennel without colouring.
  2. Add the star anise, wine and fish stock to the pan. Reduce the liquid by half, then add the saffron and cream. Simmer for around 15 minutes until it reaches a smooth and silky consistency.
  3. For the red gurnard: while the sauce is cooking, prepare the fish. In a non-stick frying pan, cook the gurnard fillets skin-side down for about 4 minutes or until the flesh is just turning white.
  4. Flip the fillets and add the mussels, clams and peas. Add
    the butter and lemon juice. Cook for a minute until the clams
    and mussels open.
  5. To serve: pour the sauce into 2 bowls and top with the gurnard, seafood and peas.

You will need

For the sauce

  • Shallot 1, finely diced
  • Fennel ½ bulb, finely diced
  • Star anise 1
  • White wine 100ml
  • Fish stock 100ml
  • Saffron a pinch
  • Double cream 100ml

For the red gurnard

  • Red gurnard 2 fillets
  • Mussels 8
  • Clams 8
  • Garden peas 50g
  • Unsalted butter 10g
  • Lemon ½, juiced

Method

  1. For the sauce: in a large pan, gently sweat the shallot and fennel without colouring.
  2. Add the star anise, wine and fish stock to the pan. Reduce the liquid by half, then add the saffron and cream. Simmer for around 15 minutes until it reaches a smooth and silky consistency.
  3. For the red gurnard: while the sauce is cooking, prepare the fish. In a non-stick frying pan, cook the gurnard fillets skin-side down for about 4 minutes or until the flesh is just turning white.
  4. Flip the fillets and add the mussels, clams and peas. Add
    the butter and lemon juice. Cook for a minute until the clams
    and mussels open.
  5. To serve: pour the sauce into 2 bowls and top with the gurnard, seafood and peas.
Supported by
Salcombe Gin & Paul Ainsworth
Indy Coffee Box

'If the fish starts to curl, hold it down with the back of a fish slice,' says Tony

Supported by
Salcombe Gin & Paul Ainsworth

Supported by

Salcombe Gin & Paul Ainsworth
Supported by
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