recipe

Pan Fried Gurnard on a Black Pudding, Fennel and Lentil Stew Recipe

Posted by spaulyseasonalservings on

We are lucky with the fish we have available in the UK. Gurnard are one of those under rated fishes but they taste delicious and I think they are really pretty with the red skin and fanned fins. They remind me of a more robust sea bass. The earthy flavours from lentils, spicy notes from the black pudding and sweet aniseed flavour from the fennel work so well together. Who said not eating carbs could be boring? I would definitely eat this again and you could use any white fish fillet or sausage adapting it to your own tastes. I adapted my recipe from the British larder site.

Ingredients (serves 2)

  • 2 Gurnard Fillets
  • 1 small whole black pudding, sliced to medium thickness
  • 150g puy lentils
  • 2 banana shallot, finely chopped
  • 1 large fennel bulb, cut into small chunks
  • 1 garlic clove, finely chopped
  • 1 tsp paprika
  • 1 tbsp sherry vinegar
  • 1 tbsp tarragon, roughly chopped
  • juice and zest of 1 lemon
  • olive oil for frying
  • fresh pepper and sea salt for seasoning

Directions

  1. Preheat oven to 180 degrees fan. Heat a drizzle of olive oil in a pan. Cook the black pudding over a medium heat for around 4-5 minutes on each side until they go crispy, set aside on a plate.
  2. To cook the lentils add them to a saucepan and cover with 3 times the amount of water over a medium heat. Bring to the boil and then reduce to a simmer and cook for 20 minutes. Once cooked rinse under cold water to get the dirt off.
  3. Heat a tbsp of olive oil over a medium heat in the pan you cooked the black pudding. Add the fennel, shallots, garlic and smoked paprika. Sautee for around 5 minutes stirring until the shallots have softened. Add the cooked lentils, season to taste. Now add in the cooked black pudding, the sherry vinegar, tarragon and lemon zest and juice. Mix and keep warm while you cook the fish.
  4. Heat a drizzle of olive oil in a frying pan over a high heat. Place the fillets skin side down and cook for 3 minutes until the skin is crispy. Flip the fish over reduce the heat to medium and cook for a further minute. If your fillets are thick place in the pre heated oven for another 3 minutes.
  5. To serve, share the lentil mixture between 2 bowls and top with the cooked fish. Season to taste. Enjoy.

 

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