Gurnard with Porthilly Sauce Recipe - Great British Chefs

Name: Gurnard with Porthilly Sauce Recipe - Great British Chefs
Ingredients: 2 whole gurnards, 500-600g each, gutted, filleted and pin-boned; light olive oil, for cooking; Cornish sea salt; 1kg white fish bones, from turbot, brill or sole and/or cod heads, washed and all blood removed; 1kg shore crab, killed and prepared for cooking; olive oil, for cooking; 2 onions, peeled and chopped; 3 carrots, peeled and chopped; 6 ripe tomatoes, chopped; 6 garlic cloves, chopped; 1 orange, juices and finely zested; 4 plum tomatoes, ripe; 50g of unsalted butter; extra virgin olive oil, for drizzling

www.greatbritishchefs.com

This gurnard recipe is a prime example of Nathan Outlaw's cooking style – simple ingredients of the very highest quality cooked simply. The fish is served atop a pool of Porthilly sauce, which...

View Original

Share this recipe:

Ingredients

2 whole gurnards, 500-600g each, gutted, filleted and pin-boned
light olive oil, for cooking
Cornish sea salt
1kg white fish bones, from turbot, brill or sole and/or cod heads, washed and all blood removed
1kg shore crab, killed and prepared for cooking
olive oil, for cooking
2 onions, peeled and chopped
3 carrots, peeled and chopped
6 ripe tomatoes, chopped
6 garlic cloves, chopped
1 orange, juices and finely zested
4 plum tomatoes, ripe
50g of unsalted butter
extra virgin olive oil, for drizzling