Recipe – Gurnard with Patatas Bravas
Guest post from Jack Munn @Umami_Jam
A new shipment of @pesky_fish means more seasonal recipes. Here’s number 9. 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 48 hours ago by the KJC Rose!
Serves: 2 people
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
0.5kg any large potatoes, peeled
1 litre vegetable oil
1 tsp hot Paprika
Salt & pepper
1 tin chopped tomatoes
Half white onion
3 garlic cloves
1tbsp smoked paprika
2 tbsp Olive oil
400g gurnard fillets
1. 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.
2. 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.
3. 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).
4. 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.