CORNISH GURNARD SALAD

WITH TIGER PRAWNS BY Stephane Delourme

SERVES: 5 PREPARATION: 10mins COOKING: 15mins
A recipe created by Stephane Delourme, this is a great spring or summer dish. It’s easy to do on a BBQ and goes very well with a beer. The flavours of the fish and the zing of the beer are a good marriage.

Hailing from Quiberon in Brittany, Stephane has always had a penchant for the coast and grew up eating Fruits de Mer instead of Sunday roast. Working in Dublin, Paris and London, he always focussed his cooking around fish and shellfish, honing the skills that led him to become Head Chef at Stein’s Seafood Restaurant – a position he held for over 20 years. More recently he's become Group Chef across all of Rick Stein's restaurants. His relationship with Sharp’s has blossomed since we worked together to develop Chalky’s Bite in 2006, and since then matching beer with food is a natural part of the dining scene at Stein’s. Stephane believes that beer drinking is in the British DNA and the right beers pair wonderfully with seafood.
ingredients
method
beer pairing
  • 2 thin gurnard fillets (approx. 100g each)
  • Olive oil
  • 1 tbsp lemon juice
  • ½ tsp peppercorns, crushed
  • ½ tsp fennel seeds, crushed
  • ½ tsp dried chilli flakes
  • 12 raw tiger prawns, peeled
  • 3 tbsp sherry vinegar
  • 100g clarified butter
  • 1 tbsp tomato concasse
  • (peeled, deseeded and chopped tomatoes)
  • 2 tbsp fennel herb, chopped
  • 150g mixed salad leaves
  • Salt and pepper to season
  1. Mix the olive oil, salt, lemon juice, crushed peppercorns, fennel seeds and chilli together.
  2. Add the gurnard and prawns to the dressing to marinate.
  3. Sear the gurnard on a high heat for a few minutes on either
  4. side until lightly browned (either in a pan or on the BBQ).
  5. Add the prawns and cook for 2 more minutes.
  6. Remove the prawns and gurnard from the heat.
  7. Add the sherry vinegar and the rest of the marinade to a little pan and heat through to warm up the dressing.
  8. Remove the pan from the heat, then add the clarified butter, concasse, fennel herb and seasoning.
  9. Cut the gurnard diagonally into slices and serve with the prawns and the salad, dressed with the sauce.
  10. This is a great spring or summer dish. It’s easy to do on a BBQ and goes very well with a beer.
  11. The flavours of the fish and the zing of the beer are a good marriage.

Pair with a Sharp's Chalky's Bite, or strong Belgian Pale Ale.

ingredients
  • 2 thin gurnard fillets (approx. 100g each)
  • Olive oil
  • 1 tbsp lemon juice
  • ½ tsp peppercorns, crushed
  • ½ tsp fennel seeds, crushed
  • ½ tsp dried chilli flakes
  • 12 raw tiger prawns, peeled
  • 3 tbsp sherry vinegar
  • 100g clarified butter
  • 1 tbsp tomato concasse
  • (peeled, deseeded and chopped tomatoes)
  • 2 tbsp fennel herb, chopped
  • 150g mixed salad leaves
  • Salt and pepper to season
method
  1. Mix the olive oil, salt, lemon juice, crushed peppercorns, fennel seeds and chilli together.
  2. Add the gurnard and prawns to the dressing to marinate.
  3. Sear the gurnard on a high heat for a few minutes on either
  4. side until lightly browned (either in a pan or on the BBQ).
  5. Add the prawns and cook for 2 more minutes.
  6. Remove the prawns and gurnard from the heat.
  7. Add the sherry vinegar and the rest of the marinade to a little pan and heat through to warm up the dressing.
  8. Remove the pan from the heat, then add the clarified butter, concasse, fennel herb and seasoning.
  9. Cut the gurnard diagonally into slices and serve with the prawns and the salad, dressed with the sauce.
  10. This is a great spring or summer dish. It’s easy to do on a BBQ and goes very well with a beer.
  11. The flavours of the fish and the zing of the beer are a good marriage.
beer pairing

Pair with a Sharp's Chalky's Bite, or strong Belgian Pale Ale.