Red Gurnard

Last week I watched just a little bit of Hugh Fearnley-Whittingstall's latest campaigning programme, Fish Fight. I do try and make responsible choices of fish, but I guess we all succumb to the odd cod meal.
Well, some of Hugh's message must have sunk in, because when I saw this funny looking species on the fishmonger's stall I bought a couple of them on impulse for our dinner:



What can I say? I was intrigued. Its a Red Gurnard in case you were wondering.

Fortunately the fishmonger kindly de-headed and gutted it for me, which made it seem less alarming.



Neither the internet nor my vast array of recipe books came of with many options on how to cook Gurnard, so I decided to wing it and make something up.

This is what I came up with:



Red Gurnard with a courgette, garlic, and parsley stuffing, on herby potatoes.

Yes, yes, I know it doesn't look pretty. I would definitely be marked down for presentation on Masterchef (where I would serve fishfingers, just for a laugh).

I stuffed the 2 fish with 1/2 a courgette, finely chopped and mixed with 3 crushed garlic cloves, finely chopped parsley, a squeeze of lime and a teaspoon of olive oil.
I peeled amd chopped about 350g potatoes, put them in a pan with 1/2 a red onion (sliced), a few basil leaves, a shake of dried oregano and a chopped carrot. I poured 500ml vegetable stock, a squeeze of lemon, and 50g passata over the potatoes, seasoned it and put it in the oven at 200C for 25 minutes.
After 25 minutes I placed the fish on top of the potatoes and put it back in the oven for another 20 minutes.
Then you're done.

A lot of what I read about the fish said that it needed 'pimping' with herbs and a well-flavoured sauce, but having eaten it I think it would be just fine baked or fried with a little butter and lemon, plus seasoning and parsley. It has a really good, almost meaty, texture. Unusual for a white fish.

Messing with tapas

I decided to get my recipe in early this week. I'm meant to be running the pre-Christmas cross-country race in Hook Norton on Sunday, so doubt that I'd be feeling like cooking anything that requires attention on sunday afternoon. 6 1/2 miles of up-hill muddiness will do that to a girl!

So, last night's dinner was a slightly amended and beefed-up tapas recipe: Cod and mustard seeds. I upped the amount of fish and ham to make it a main meal rather than a tasting dish. It was lovely - a real winter warmer, comfort food dinner. Perfect for a cold night, and it was certainly that!

Cod and Mustard seeds serves 2 as a main meal

1 tablespoon olive oil
1 teaspoon mustard seeds
300g potatoes - peeled and diced
2 slices serrano ham - shredded
1/2 red onion - thinly sliced
2 garlic cloves - finely sliced
1 red chilli - deseeded and finely sliced
300g white fish - skinless, cubed
100ml vegetable stock

Put the cubed potato in a pan of cold water, bring to the boil and simmer for 3-4 minutes. Drain.
Heat the oil in a heavy based frying pan, add the mustard seeds. When they begin to sizzle and pop add the onion, potato and ham. Cook at a high high for a couple of minutes, stirring frequently, then turn the heat down to medium and continue to cook for 8-10 minutes until the potatoes are browned and almost tender. Keep stirring frequently.
Add the garlic and chilli and stir fry for a further 2 minutes.
Add the cubed fish and cook for 2-3 minutes until the fish is opaque.
Add the stock, salt and pepper. Cover the pan and leave to cook without stirring for 5 minutes.
You can add a handful of grated cheddar cheese to the top and of the dish and briefly heat it under a hot grill if you like.
Serve.

Just one note: as cod is one of the fish we're not meant to eat due to worries about overfishing I used pollack instead.


For a current list of which fish to avoid because of sustainability issues take a look at the Marine Conservation Society list here
And for a list of alternatives to try click here