Gurnard with Patatas Bravas
Jack Munn
2
10 minutes
30 minutes
Spanish
Tapas
Pan fried gurnard fillets with patatas bravas. These may be the best potato’s you’ve ever had, perfectly complimented with super fresh gurnard, landed only hours ago by the KJC Rose!
Ingredients
- 400g gurnard fillets
- 500g large potatoes, peeled
- 1ltr vegetable oil
- salt & pepper
- 1 tin chopped tomatoes
- half white onion
- 3 garlic cloves
- 1tsp hot paprika
- 1tbsp smoked paprika
- 1tbsp cayenne
- 1tsp honey
- 2tbsp olive oil
Directions
- Cut the potatoes into large chunks, then boil till slightly tender (6-7 minutes). Strain the potatoes, then leave them to steam and cool for 5 minutes.
- Add vegetable oil to pan until at least an inch deep, then fry the potatoes till golden brown. Remove the potatoes from the oil, place on kitchen towel to drain the excess oil. Toss the potatoes in salt and paprika.
- For the bravas sauce, blend together the tinned tomatoes, onion, garlic, smoked paprika, cayenne and honey. Drizzle the olive oil in a pan, then add the blended mixture. Cook till darkened and reduced (15-20 minutes).
- Season the gurnard fillets with salt and pepper, then fry for 2 minutes each side. Serve on top of the potatoes, a healthy serving of the bravas sauce and enjoy.
