• p103

    Ingredients:

    Pan-roasted gurnard

    8 whole gurnards, 350-400g each, room temperature before cooking

    200g of butter, plus 100g extra for infusing

    16 star anise

    2 large oranges, zest only

    salt

    Chantarelles

    600g of chanterelles

    Sea salt

    Sprout leaves

    500g of Brussels sprout leaves

    250g of butter

    250ml of water

    salt

    Brown butter dressing

    100g of butter

    100ml of brown Chicken stock

    lemon juice to taste

    1ml of soy sauce

    Garnish

    1 bunch of watercress leaves

    Directions:

    Remove the fish from the fridge or ice, allow to stand for 10-15 minutes. This will ensure an even cooking process and a more consistent result

    Preheat the oven to 140˚C/gas mark 2. Prepare the gurnard by scaling, gutting and removing the head. You can ask your fishmonger to do this for you

    Place a large frying pan over a medium heat. Add the butter and allow to gently foam. Add the gurnard to the pan, fillet side down, and fry until lightly brown. Turn the fish over and fry on the other side to achieve the same colour

    Remove the fish from the pan and place on a baking tray, belly-side down. Wipe the pan clean to remove the used butter and repeat the process to sear off the remaining 7 gurnard

    Once all the gurnard have been seared, place the additional 100g of butter in the same pan and as soon as it begins to foam, add the star anise and orange zest. Stir through and allow to infuse for 1 minute. Spoon the infusion evenly over the gurnard and place into a preheated oven at 140˚C/gas mark 1 for 8 minutes

    Meanwhile, season the chantarelles with a generous amount of salt and set aside for 10 minutes - this will soften, season and enhance the final flavour of the mushrooms

    Next, prepare the dressing. Heat the butter in a small pan until it turns golden brown and releases a nutty aroma. Remove the pan from the heat

    Combine the brown butter with the chicken stock, lemon juice and soy sauce. Pour into a squeeze bottle or jar, shake to combine, taste and season with salt or lemon juice if needed

    To prepare the sprout leaves, remove the root of the sprouts to loosen the leaves and continue to cut away at the root until all the layers have been separated

    Place the butter, water and a generous pinch of salt into a medium pan. Place the pan over a medium heat and as the butter melts - whisk to combine. Taste for seasoning: it needs to be very salty to act as seasoning during the cooking process of the sprout leaves

    Bring to the boil and add the sprout leaves for 1-2 minutes, strain and keep in a warm place

    Once the fish is cooked, remove from the oven and lightly coat with the brown butter dressing. Pour any excess pan juices and dressing off the roasting tray into the bowl with the mushrooms

    Divide the chantarelles and sprout leaves evenly between 8 plates. Place each fish in the centre of each plate and use the remaining dressing to glaze the fish and sauce the plate. Finish with some fresh watercress and serve immediately