Gurnard with shrimp and tarragon sauce Recipe
Pour 200ml of prawn bisque , the zest of 1/2 an orange, 2 tbsp orange juice with a chopped clove of garlic into a large saucepan and add 20g unsalted butter . Bring to the boil over a medium heat and then let it bubble to reduce down to about 150ml Then add 2 tbsp cognac , 1 tsp tomato paste and 2 tbsp tomato frito. Cook for 5 mins, then add 3g hacked tarragon. For the fish, preheat an oven to 240°C/gas mark 9. Trim the edges of 2 gurnard fillets (poon) to neaten and season them with salt. Heat a large non-stock ovenproof frying pan over a medium heat. When the pan is hot, add a drizzle of olive oil and carefully add the fish fillets skin-side down. Cook for 2 minutes, then transfer the pan to the oven and cook for a further 2–3 minutes. Remove the pan from the oven; the fish should still look a little translucent on the top Carefully turn the fillets over and leave them to finish cooking in the residual heat for 30 seconds or so. While the fish finishes coo...