Continuing our seafood theme, we’d like to introduce a species of fish which used to be pretty much ignored by fishermen, used as bait to catch other fish or even thrown back into the sea, but which is now gaining popularity. The gurnard.

You will need:
1 golden beetroot, cooked and cubed
2 Gurnard fillets
1 lemon
1 sweet potato
400ml chicken stock
1 vanilla pod
Potato flower:
1 waxy potato
Beurre Noisette:
150g unsalted butter
Handful of pine nuts
1 tablespoon of freshly chopped dill

Serves 2:

First we’ll make a puree of sweet potato and vanilla
Just cube a sweet potato and caramelise in a hot pan with a dash of oil and pinch of salt
Pour in enough of the chicken stock so the potato is covered, then bring to a stable boil
Cut a vanilla pod in half, scrape out the seeds, and then add both to the pan
Leave to boil for around 10 minutes
Keep an eye on it and add more stock if necessary, to avoid it drying out
After 10 minutes, remove the vanilla pod, then use a slotted spoon to remove the potato cubes and place in a blender
Add the remaining liquid to the blender incrementally, we are looking for a thick consistency
Also check for seasoning as you go – adding more salt if it tastes too sweet. We need the flavours to be balanced on the edge between sweet and savoury for maximum effect.

Potato flower:
Preheat the oven to 190C
Slice the potato very thinly and cut out with a cookie cutter
Take a baking sheet, lined with baking paper and spread some oil on it
Arrange five slices in an interlocking flower, then bake in the oven for 5-10 minutes
Keep checking on them, looking for a golden brown colouring around the edges, but do not let them burn

Heat a glug of oil in a pan
Salt the skin side of the fish, then place into the pan where it will immediately start to sear for 3-4 minutes
Two minutes in, we added a small knob of butter to enhance the browning effect
Check the fried fillet for self-release, then give it another minute or so on the other side, spooning the butter and oil on top as you go
Finally, add a squeeze of lemon juice just before removing from the heat

Beurre Noisette:
Whilst the fish is resting, make the sauce
Melt the butter on a high heat, adding a pinch of salt
Once it’s about half melted, add the pine nuts
Watch the pan and maintain a steady, stable simmer
The moment it starts to smell like toasted hazelnuts, check the colour
If it’s darkened, it’s ready
Add a squeeze of lemon juice and turn off the heat
Add the dill and serve
Just get a large dollop of puree and smear it across the plate with the bottom of a tablespoon
Rest the fillet on top, skin side up, surrounded by the beetroot cubes and potato flower