Soused gurnard, red pepper ketchup, rocket and black olive salad

Soused gurnard, red pepper ketchup, rocket and black olive salad

By
From
Everyday Seafood
Serves
4 as a main course

Gurnard has a lovely meaty quality and a unique flavour that I love. It can handle big flavours too, including my red pepper ketchup. This dish will sit quite happily in the fridge for up to 3 days. Just make sure you take it out of the fridge a few hours before serving to bring the flavours alive.

Ingredients

Quantity Ingredient
4 very fresh small gurnard, about 600 g each
or 2 larger fish, filleted and pin-boned
250ml olive oil
2 onions, peeled and sliced
2 red peppers, cored, deseeded and sliced
75ml red wine vinegar
2 garlic cloves, peeled and sliced
2 rosemary sprigs
a handful flat-leaf parsley, leaves picked and chopped
sea salt

For the red pepper ketchup

Quantity Ingredient
50ml olive oil
2 red onions, peeled and chopped
3 red peppers, peeled, cored, deseeded and chopped
2 garlic cloves, peeled and sliced
1 red chilli, deseeded and chopped
500g ripe tomatoes, chopped
75g caster sugar
1 rosemary sprig, leaves picked and chopped
100ml white wine vinegar
100ml balsamic vinegar
50 g tin good quality anchovy fillets in oil, drained

For the rocket and olive salad

Quantity Ingredient
2 handfuls rocket leaves
100g black olives, pitted
1 lemon, zest finely grated and juiced
a drizzle olive oil

Method

  1. Heat a large non-stick frying pan and add a drizzle of olive oil. When hot, add the gurnard fillets and fry until the skin side is golden. Turn the fillets over in the pan, count to 30 and then remove to an oven dish.
  2. Add a little more oil to the frying pan, then add the onions and peppers and sweat for 4–5 minutes until the peppers soften and start to collapse. Add the remaining olive oil, wine vinegar, garlic and rosemary and bring to a simmer. Season with salt and pour over the fish fillets. Cover with cling film, pushing it down onto the surface to keep the fish submerged. Leave to souse for at least 2 hours.
  3. To make the ketchup, place a large pan over a medium heat and add the olive oil. When hot, add the onions, peppers, garlic and red chilli and cook for 4 minutes until the onions are translucent. Add the tomatoes with the sugar and rosemary and cook for 15 minutes until they have broken down. Add both vinegars and the anchovies and let bubble until the liquor becomes syrupy.
  4. Transfer the mixture to a blender or food processor and blitz until smooth, then pass through a sieve into a bowl. Taste for seasoning and adjust with salt to taste. Cover and leave to cool. (The ketchup will keep fine in a sealed container in the fridge for up to a week; it can also be frozen.)
  5. For the salad, toss the rocket, olives and lemon zest together and dress with lemon juice, olive oil and salt to taste. Arrange on 4 plates.
  6. Lift the gurnard out of the sousing liquid and share the fillets between the plates. Pass the sousing liquid through a sieve into a bowl. Transfer the peppers from the sieve to another bowl, add the chopped parsley and mix well. Divide the peppers between the plates.
  7. Finish with a drizzle of sousing liquid and a generous spoonful of the red pepper ketchup.
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