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Written by Brad Ball visited the Expresso Show studios and plated up with this Gurnard Nicoise Recipe
Gurnard is a fish very similar to Kingklip but one which is on the SASII green list.
Brad Ball is the executive chef at Cape Town’s Bistro Sixteen82 restaurant.
Gunard Nicoise Recipe |
Gurnard Nicoise Recipe | Brad Ball | Bistro Sixteen82,
Serving: 2 | Prep: 15 min | Cooking: 10 min
Ingredients:
| Fresh Gurnard | 1 | whole | filleted |
| Sunflower oil | |||
| Flour | for | dusting | |
| Baby potatoes | 6 | blanched, quartered | |
| Black olives | a | few | pitted |
| Caper berries | a | few | pitted |
| Sugar snap peas | 50 | g | blanched, ice plunged |
| Cherry tomatoes | 50 | g | halved |
| Fresh chives | chopped | ||
| Dry white wine | 1/2 | cup | |
| Cream | 1/2 | cup | |
| Butter | 2 | tablespoons | |
| Black olive tapenade | 2 | tablespoons | |
| Salt | a | pinch | |
| Pepper | a | pinch | |
| Quail eggs | 2 | 2 min soft boiled, peeled & halved |
Method:
1 . Heat some oil in a pan
2 . Dust the fish with flour
3 . Place skin side down in the hot pan
4 . Cook for 4-5 minutes then turn and cook for another 2 minutes
5 . Heat some more oil in another pan
6 . Saute the quartered baby potatoes until golden brown, make sure you blanched them first for about 8-10 minutes
7 . Add sugar snaps, olives, capers, tomatoes, fresh chives and season to taste.
8 . Cook for a couple of minutes
9 . Remove the potatoes and veg from the pan and degalze with the wine.
10 . Reduce by half
11 . Add the cream and reduce by half again
12 . Remove from the heat and stir in the butter
13 . Spoon the olive tapanade onto a plate and spoon into a swoosh
14 . Plate up the vegetables and teh soft boiled quail eggs
15 . Plate up the fish
1 . Heat some oil in a pan
2 . Dust the fish with flour
3 . Place skin side down in the hot pan
4 . Cook for 4-5 minutes then turn and cook for another 2 minutes
5 . Heat some more oil in another pan
6 . Saute the quartered baby potatoes until golden brown, make sure you blanched them first for about 8-10 minutes
7 . Add sugar snaps, olives, capers, tomatoes, fresh chives and season to taste.
8 . Cook for a couple of minutes
9 . Remove the potatoes and veg from the pan and degalze with the wine.
10 . Reduce by half
11 . Add the cream and reduce by half again
12 . Remove from the heat and stir in the butter
13 . Spoon the olive tapanade onto a plate and spoon into a swoosh
14 . Plate up the vegetables and teh soft boiled quail eggs
15 . Plate up the fish
