Roasted gurnard with a lemon and crab crust, mussel and sweet potato chowder

This delicious recipe is from our past Modern British menu whilst it involves some techniques such as cooking mussels and pin-boning the fish, it is a dish that can be quickly cooked in 3 separate stages and assembled at the end. Allow 30 minutes for prep and 15 minutes for cooking.

Find out more about the Modern British weekend cookery course.

Cooking Mussels

Serves 2

Ingredients

  • 12 mussels
  • 50ml white wine
  • 1 clove garlic
  • ½ lemon

Method

  1. De-beard the mussels and remove any barnacles. Throw away any mussels that do not
    closed when tapped. Wash well.
  2. Place a heavy based pan with a tight-fitting lid on a high heat.
  3. Add the mussels, 1 clove crushed garlic, ½ lemon and pour over the white wine. Place a lid on the pan, bring to the boil and cook for approx 3 minutes.
  4. Drain the mussels into a colander and retain the juice to finish the chowder.
  5. When cool enough to handle remove the mussels from the shell making sure all beards have been removed.
  6. Place the mussels back into the cooking liquid. Place in a container with a tight-fitting lid and refrigerate until required.

 

Sweet Potato And Mussel Chowder

Serves 2

Ingredients

  • 12 cooked mussels
  • 4 small sized shallots
  • 2 small cloves garlic
  • 100g sweet potatoes
  • 30g unsalted butter
  • 4 tbspn double cream
  • Sea salt
  • Cracked black pepper
  • Lemon juice
  • Chopped chives

Method

  1. Peel and cut the sweet potato into a 5mm dice.
  2. Peel and finely slice the shallots and garlic.
  3. Place a medium sized frying pan over a moderate flame and allow to heat.
  4. Add the shallots, garlic and sweet potato and continue to cook gently until the sweet potato has started to soften (do not allow to colour or burn).
  5. Add the liquor from the mussels and bring to a simmer.
  6.  Add the double cream, bring to a simmer and start shaking in the unsalted butter in small amounts to emulsify the sauce.
  7. Add the mussels and chopped chives.
  8. Season with a little salt, pepper and a squeeze of lemon juice.

 

Lemon and Crab Crusted Gurnard Fillet

2 portions

Ingredients 

  • 4 boneless gurnard fillets
  • 50g white breadcrumbs
  • 1 lemon zested & juiced
  • 1 tspn chopped parsley
  • 50g fresh white crab meat
  • Olive oil
  • Sea salt
  • Cracked black pepper 

Method

  1. Remove any visible pin bones from the fish.
  2. Finely chop the parsley and mix with the breadcrumbs. Add the lemon zest and juice, crab meat, season with salt and pepper and add enough olive oil to moisten the breadcrumbs. A good test is to squeeze a little bit together and it should stick between your fore finger and thumb.
  3. Place the fish fillets on a baking tray and press down a liberal amount of breadcrumbs over the surface of the fish.
  4. Place in a hot oven 200°C for approx 5 minutes or until the fish is just cooked.

    Note: The fish can also be placed under a hot grill to crisp the breadcrumbs even further.

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