Gurnard with Bouillabaisse Sauce
Food
Main Courses
Starters
Dairy-free
Gluten-free
Serve as a soup, with gluten free croutons and rouille (using GF stock) for a starter, or as a main course with fennel, tomatoes, red pepper and pasta or saffron […]
4 Servings
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
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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
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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
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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
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Add the water with a little salt and bring to the boil before turning down and simmering for 45 minutes
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Remove from the heat and blend. Once blended, push the mixture through a fine sieve to extract as much liquid as possible
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Season with salt and lemon juice, and add more pernod if desired
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Pan fry the gurnard fillets in a little olive oil and serve in a bowl with the bouillabaisse sauce
