British Gurnard Fillet
A firm muscular texture, holds its shape when cooking Read more
Why we love this
Our British caught Gurnard Fillet has a delightful neutral and understated aroma. Its firm, muscular texture is similar to that of the monkfish.
Once considered as a bait for crab and lobster fishing, the humble Gurnard has come a long way in culinary terms. The firm texture takes to strong flavours well making it perfect for use in curries and stews. However, Gurnard should not be overlooked as a star in its own right. We love to simply pan-fry, making sure the skin is super crispy.
Gurnard are large headed, prehistoric looking fish, heavily armoured with spines around the body for protection. They can be found in increasing stocks around the British Isles.
Approx 150g per fillet. 1 fillet per pack.
Our cooking times are just a guide. Your fish may vary in thickness, it may be warmer or cooler when it hits the pan, your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.
220˚C/Gas Mark 7
Rub your fish with olive oil, season with salt and place in a roasting dish. Roast in the oven uncovered for 15 minutes.
Place the fish into a hot non-stick pan with hot oil, flesh down first for 2-3 minutes for per each side.
How to store
All our fish is caught at its best and blast frozen at the quayside.
Once defrosted it will be as fresh as the day it was landed. Once thawed, store it in the fridge and enjoy it within the next 2-3 days as you would with fresh fish.
Cider & Fennel Seed Battered Hake with Proper Tartar Sauce, by Gill Meller
This is THE recipe for the perfect fish and chips. The fragrant fennel seeds work so well with the slightly sweet cider making this much more than your standard fish and chips.
Sandford Orchards, Devon Red Cider 1x
Perfectly balanced, refreshing medium cider£2.95
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