Cracker Pack 2019
Gurnard with Bouillabaisse Sauce By Dan Smith

Gurnard with Bouillabaisse Sauce

Dan Smith, head chef at The Peacock at Rowsley in the Peak District
Serves: 4
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Serve as a soup, with croutons and rouille for a starter, or as a main course with fennel, tomatoes, red pepper and pasta or saffron potatoes.

Ingredients

  • 4 large gurnard fillets, pin boned & washed
  • 300g light olive oil
  • 200g onion, chopped
  • 2 clove garlic
  • 1 sprig thyme
  • 1 bay leaf
  • 2 star anise
  • 60g tomato purée
  • 75g fennel, sliced
  • 1 pinch saffron
  • 30g Pernod (extra for seasoning)
  • ½ orange, sliced
  • 750g tomatoes, halved & seeds removed
  • 2 ltr water
  • Squeeze lemon juice
  • Pinch salt

Method

  1. Place the gurnard onto a roasting tray and cover with 200g olive oil and roast at 180°C degrees for around 15-20 minutes until golden brown


  2. In a saucepan, sweat the onion, garlic, thyme, bay leaf and star anise in 100g olive oil until the onions are soft with no colour

  3. Add the tomato purée, fennel, saffron, Pernod and orange and cook for another 5 minutes. Add the tomatoes and cook on a low heat for a further 10 minute


  4. Add the water with a little salt and bring to the boil before turning down and simmering for 45 minutes
  5. Remove from the heat and blend. Once blended, push the mixture through a fine sieve to extract as much liquid as possible
  6. Season with salt and lemon juice, and add more pernod if desired
  7. Pan fry the gurnard fillets in a little olive oil and serve in a bowl with the bouillabaisse sauce

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