Recipe
for :
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Pan
Fried Gurnard Fillets with Sage and Garlic
Butter
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|
 This
is one of Rick Stein's recipes which we have kindly
had permission to reproduce which should whet your appetite
for more.
To
find out more about Rick Stein and his passion for seafood
have a look at his biography
page.
For
further information about his restaurants in Padstow,
Cornwall, his new cookery school and to see his online
delicatessan visit his website - click
here.
If
you would like to know more about his books and how
to order them have a look at our Bookstore
which will also link you to Amazon for further details.
Ingredients
4
x 350g / 12oz gurnard, filleted
4 teaspoons sunflower oil
75g / 3oz unsalted butter
2 garlic cloves, finely chopped
2 tablespoons small fresh sages leaves
2 tablespoons freshly squeezed lemon juice
salt and freshly ground black pepper
Method
- Season
the gurnard fillets on both sides with some salt and
pepper.
- Heat
the oil in a large frying pan.
- Add
the fillets to the pan, skin-side down, and fry over
a high heat for 2 minutes until the skin is golden
brown. Turn them over and fry for another 1 - 2 minutes
or until just cooked through.
- Lift
into the centre of 4 warmed serving plates, overlapping
the fillets slightly, and keep warm.
- Pour
away any remaining oil from the pan and wipe it out
with kitchen paper.
- Add
the butter to the pan and as it starts to melt, add
the garlic and whole sage leaves.
- Return
the pan to a medium-high heat and leave the butter
to cook for a minute or too until it starts to brown
slightly and smell nutty.
- Quickly
add the lemon juice and some seasoning, then quickly
spoon it over the fish, trying to divide the bits
of garlic and sage leaves equally between each plate.
Serve straight away.
Serves
4
Rick
Stein
www.rickstein.com
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