BAKED GURNARD WITH AUTUMN MUSHROOMS & SAGE

Baked gurnard with autumn mushrooms & sage. If you choose a large enough gurnard it can be filleted in much the same way as monkfish. Smaller fish are best cooked on the bone. When the fish is cooked – and they take very little time in the oven – the bone can easily be pulled away.

Recipe courtesy CJ Jackson, Great British Seafood Revival – merlinunwin

Prep and cooking time: 30 minutes

Serves: 2

Skill level: Easy

Ingredients

2 x gurnard, skinned and trimmed
3 tbsp extra virgin olive oil
1 tbsp chopped sage
Salt and freshly ground black pepper
50g each oyster and shiitake mushrooms (or choose your favourite)
4 dried morel mushrooms, soaked in a splash of Pernod or vermouth
juice of ½ lemon

To serve

Mashed celeriac and a splash of truffle oil (optional)
Sage leaves for garnish

Method

• Check that the fish has been cleaned well and wipe if necessary.
• Preheat the oven to 190°C/gas mark 5. Put the whole small fish onto a baking sheet lined with greaseproof paper and brush with a little of the olive oil. Sprinkle with the sage, season lightly and bake for 8 minutes.
• Heat the remaining oil in a small frying pan. Add more sage and sizzle to allow the herb to start releasing its flavours.
• Add the raw mushrooms and toss over a medium heat to sauté and just about cook through. Add the morels and season again. When the gurnard has cooked for 8 minutes, spoon over the mushrooms and a splash of Pernod.
• Return to the oven for a further 3-4 minutes or until cooked.
• The fillets of the gurnard will begin to pull away from the tail at this point.
• Lift from the oven, sprinkle with lemon juice and allow to stand for 2-3 minutes before serving.
• Serve with celeriac mash which can have a splash of truffle oil in it, and sprinkle the fresh sage over the top.