Gurnard with Seaweed and Vegetables
This Gurnard with Seaweed and Vegetables is a summery dish that makes the most of green beans, broad beans, artichokes, peas, chives and more
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Worked out from the recipe text; the publisher's method has the final word.
Ingredients
- 200g gurnard or red mullet fillet
- 1 tbs veg oil
- Salt and pepper
- Knob of butter
- 6 asparagus, cut in ½
- 100g peas
- 75g broad beans, podded twice
- 100g green beans, topped and tailed and 1/2d
- 2 artichokes, sliced
- 2 baby leeks
- 1 tsp seaweed
- 50g butter
- 50ml water
- Few sprigs chives, chopped or wild garlic
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