Gurnard with fennel, gherkin and olive salad

Gurnard with fennel, gherkin and olive salad

By
From
Everyday Seafood
Serves
4

Gurnard are fantastic for the barbecue. They love a good marinade and can handle bold flavours. I like to cook the small red species, but the bigger grey or tub gurnard is just as good. Try to avoid those with scales that seem impossible to remove – they are very sharp. The fennel salad is a lovely accompaniment, but you can serve what you like with the barbecued fish – or just eat them on their own with a squeeze of lemon, as I often do. Eating fish in this way allows you to really appreciate the difference between species, textures and tastes.

Ingredients

Quantity Ingredient
4 gurnard, 350-400 g each
sea salt
freshly ground black pepper

For the marinade

Quantity Ingredient
4 teaspoons fennel seeds
2 garlic cloves, peeled and finely chopped
4 teaspoons chopped thyme
2 teaspoons salt
100ml olive oil

For the fennel, gherkin and olive salad

Quantity Ingredient
2 banana shallots, peeled and thinly sliced
1 lemon, zest finely grated and juiced
3 large gherkins, sliced
2 fennel bulbs, tough outer layer removed
100g black olives, pitted and sliced
2 tablespoons fennel herb, roughly torn
100ml olive oil

Method

  1. For the marinade, toast the fennel seeds in a hot, dry pan for a couple of minutes until fragrant, then tip into a mortar and grind finely with the pestle. Add the garlic, thyme and salt and grind to a paste. Add the olive oil and mix well.
  2. Score the gurnard several times on each side and rub all over with the marinade – be careful of the sharp bits! Leave to marinate in the fridge for at least an hour. Light your barbecue 30 minutes before you plan to start cooking, or preheat the grill to high.
  3. To prepare the salad, put the shallots in a bowl with the lemon juice, sliced gherkins and a good pinch of salt. Toss to mix and leave to stand for 10 minutes.
  4. Meanwhile, thinly slice the fennel, using a mandoline if you have one. Add the fennel, olives, lemon zest and fennel herb to the shallot mix and toss well. Dress with the olive oil. Taste for seasoning, adding more salt and a little pepper if you like.
  5. When the coals are white hot, or the grill is ready, scrape off most of the marinade from the gurnard and carefully lay the fish on the barbecue grid or grill tray. Cook for 4 minutes on one side, then carefully turn the fish using a fish slice and cook for a further 4 minutes.
  6. When the fish are cooked, carefully lift them onto a large platter. Serve straight away, with the salad on the side.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again