Gurnard fillets with horseradish crust

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

A very easy and quick fish supper with a spicy kick.

By Matt Tebbutt

For the vermouth sauce

  • 25g/1oz butter
  • gurnard bones, chopped
  • 1 banana shallot, peeled and diced
  • 125ml/4fl oz vermouth
  • 2–3 fresh thyme sprigs
  • 2–3 whole peppercorns
  • 100ml/3½fl oz double cream
  • 1 lime, juice only
  • salt and freshly ground black pepper

For the gurnard

  • 100g/3½oz breadcrumbs
  • 2 tbsp finely grated fresh horseradish
  • 2 free-range eggs, beaten
  • 50g/1¾oz plain flour
  • 2 x 200g/7oz gurnard fillets, bones removed and reserved
  • 2 tbsp olive oil
  • 25g/1oz butter
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