Gurnard with tarragon butter & braised fennel
2 people
30
Ingredients:
- 2 gurnard fillets
- 50g butter
- 1 tbsp tarragon
- 1 tbsp lemon zest
- Pinch of sea salt flakes
- For the fenel
- 1 fenel bulb, finely sliced
- 150g peas
- 1 tsp seaweed flakes
- 100ml white wine
- 1 tbsp olive oil
Method:
- Braise your fennel by heating oil in a pan and then adding your fennel. Cook for 4-5 mins before you add the peas, wine, seaweed and cover. Reduce the heat and simmer for 5-10 mins.
- Meanwhile heat a frying pan with butter, tarragon and lemon. Season your gurnard and cook for 5-6 mins until the butter browns and the fish is cooked on the bone.
- Serve with a pinch of sea salt on a bed of braised fennel and peas.