Cornish gurnard fillets crisp and golden, rest on a vignarola stew rich with sweet peas, tender broad beans and asparagus. Smoky bacon and earthy artichokes blend with fresh herbs, while bright lemon zest balances rich butter. Each spoonful brings spring vegetables to life alongside perfectly flaked fish. Cornish gurnard vignarola delivers seasonal balance.
By Paul Ainsworth
From Saturday Kitchen Recipes
The Nutri-Score B calculation comes automatically from the Cornish gurnard vignarola ingredients list and serves only as a guide.
Expect approximately 420 kcal per serving, with strong protein from the fish, moderate fats from butter and bacon, plus valuable fibre from peas, broad beans and asparagus.
Ingredients
For the vignarola
- 1 tbsp olive oil
- 100g/3½oz Alsace bacon, chopped, trimmings retained
- 50g/1¾oz smoked butter
- 2 leeks, white parts only, finely chopped
- 4 sprigs fresh thyme
- 2 garlic cloves, crushed
- 100ml/3½fl oz white wine
- 300ml/10fl oz chicken stock, infused with bacon trimmings
- 200g/7oz frozen or fresh peas
- 100g/3½oz frozen or fresh broad beans
- 75g/2¾oz asparagus, trimmed and chopped
- 100g/3½oz pickled baby artichokes, quartered
- 10g fresh mint, chopped
- 10g fresh chives, chopped
- 10g fresh chervil, chopped
- ½ lemon, zest and juice
- sea salt and freshly ground black pepper
For the gurnard fillets
- 1 tbsp olive oil
- 2 x 150g/5½oz Cornish gurnard fillets, skinned and pin-boned
- 50g/1¾oz caramelised brown butter
- 1 lemon, zest only
- sea salt
Customise
- Replace Alsace bacon with pancetta or smoked streaky bacon for comparable smoky depth.
- Choose frozen peas and broad beans when fresh produce proves unavailable; excellent results.
- Substitute gurnard with red mullet or monkfish fillets for similar firm texture.
- Use jarred or fresh artichoke hearts instead of pickled artichokes for gentler acidity.
Method
This Cornish gurnard vignarola comes together smoothly. The vignarola develops deep flavour while the fish cooks quickly. Plan ahead where noted.
Vignarola Base (25 minutes active + stock infusing)
- Prepare the bacon. Heat 1 tbsp olive oil in a large saucepan over medium heat. Add 100g chopped Alsace bacon (retain the trimmings) and cook until golden brown, about 5 minutes. Drain excess fat while keeping the pan residues.
- Sweat the aromatics. Add 50g smoked butter. When foaming, stir in the finely chopped white parts of 2 leeks, 4 thyme sprigs and 2 crushed garlic cloves. Cook 3-4 minutes until softened but not coloured. Season with black pepper.
- Reduce the wine. Pour in 100ml white wine and simmer 3-4 minutes until syrupy. (Infuse the 300ml chicken stock with bacon trimmings ahead of time for best flavour.)
- Simmer the stock base. Add the infused chicken stock and reduce by one third, about 10 minutes. Stir in 200g peas, then reduce by another third. Maintain gentle heat throughout.
- Incorporate spring vegetables. Add 100g broad beans, 75g chopped asparagus and 100g quartered pickled baby artichokes. Cook 1 minute until asparagus reaches tender-crisp texture.
- Finish with fresh herbs. Stir through 10g each of chopped mint, chives and chervil, plus zest and juice from ½ lemon. Adjust seasoning with sea salt. Set aside while preparing fish.
Gurnard Fillets (10 minutes total)
- Preheat oven. Set to 220C/200C Fan/Gas 7. Brush 2 x 150g skinned, pin-boned Cornish gurnard fillets with 1 tbsp olive oil and 50g caramelised brown butter. Place on a baking tray.
- Bake the fish. Roast 4-5 minutes until fillets flake easily. Transfer to kitchen paper, then finish with zest from 1 lemon and crushed sea salt flakes.
Divide vignarola between two warmed bowls. Top each with a gurnard fillet. Serve immediately.
Suggested Wine Pairing
Cornish gurnard vignarola pairs beautifully with crisp, acidity-driven whites. These wines complement the rich bacon, sweet peas, broad beans and asparagus while supporting the delicate fish. All readily available from UK supermarkets under £12.50.
- Santa Carolina Reservas Sauvignon Blanc (£9.50, Tesco): Vibrant gooseberry and cut grass notes echo the fresh herbs and asparagus. Clean acidity slices through buttery elements. Excellent Cornish gurnard wine pairing.
- Lindeman’s Bin 65 Chardonnay (£7.99, Asda): Subtle peach and lemon balance smoky bacon without overwhelming the gurnard. Reliable white wine for fish choice.
- Awatere River Pinot Gris (£11.25, Sainsbury’s): Pear and spice enhance artichoke tang and broad beans. Textural wine match for gurnard that elevates the dish.