Red Gurnard
We ate at a fishworks restaurant in Battersea on Sunday night, and decided, as we do every time we eat fish, that we should be eating more, so that very moment, we purchased a couple of Red Gurnard to cook the following day. Apparantly, they're being championed by Rick Stein currently - i just bought them because they looked funny.
We found a couple recipes:
* Baked Stuffed Red Gurnard
* BAKED FILLETS WITH PROVENCALE SAUCE
* Red gurnard salad with samphire and Jersey Royals
* Roasted Red Gurnard with Anchovy Butter
* Gurnard with Minted Pea Purée and Bacon
* Pan-fried Fillet of Gurnard served with a Lemon Herb Risotto and a Sun-dried Tomato Oil
but settled on making a lovely soup based on something in Catherine's head. Tres nice.
