Oven Roasted Gurnard with a mushroom & brie croquette, grilled asparagus, cauliflower puree and a Serrano crisp
By Head Chef, Tony Shaw
For the croquette
- 500g button mushrooms
- 1 small onion, diced
- 2 garlic cloves, crushed
- knob of butter
- 500g brie, diced
- 1lb new potatoes, cooked and grated
- 4 eggs
- 100g plain flour
- 100g bread crumbs
- Drop of oil for cooking
Start by blending the button mushrooms into crumbs. Sweat off the diced onions and garlic in a hot pan with a drop of oil for 3 minutes. Add the knob of butter and mushrooms and cook on a low heat for 10 minutes until you have no water left in the pan – you should end up with a mushroom paste. Leave to cool for 10 minutes. Add the grated potato and brie. Mould into finger shaped sticks, leave to set in the fridge for 1 hour. Meanwhile in separate dishes put the flour, beaten egg and the breadcrumbs. When ready for frying, coat them in the flour, then the egg and lastly the breadcrumbs. Cook the croquettes in a pan with a little oil and brown each side.
For the cauliflower puree
- 1 cauliflower roughly sliced
- ½ sliced onion
- 1 pint of milk
- 1 pinch of salt
- Knob of butter
- Sprig of thyme
Sweat off your onion in the knob of butter and thyme for two minutes. Add the sliced cauliflower and milk and cook for 20 minutes until the cauliflower is soft. Blend until silky smooth.
Asparagus (4-5 stalks per person)
Trim one inch off the bottom of each asparagus stalk. Place into boiling water for 3 minutes until al dente. Place into iced water to refresh them. When ready to serve, heat them up for 2 minutes under a hot grill.
Serrano Ham (1 slice per person)
To crisp the Serrano ham, place it under a grill on a low heat for 5 minutes.
Gurnard (200g fillet per person)
Get a non-stick frying pan nice and hot and place the gurnard fillets skin side down with a little salt and pepper for 5 minutes adding a knob of butter to make it golden. Flip over for a further two minutes.
You’re now ready to plate up the dish.