Crumbed gurnard with butternut chips and creamy tartare sauce
Just make sure what you’re buying is fish. I love gurnard, ling and trevally – they can be delicious!
- Preheat the oven to 180C.
- Cut the butternut into thin wedges. Remove the seeds but keep the skin on.
- Lay the wedges on a baking tray, drizzle with olive oil and season with salt and black pepper.
- Roast in the hot oven for about 10-15 minutes until the skin starts to crisp up and the flesh colours.
- Mix the flour and white pepper together in a large bowl. In another bowl, whisk the eggs together.
- Put the breadcrumbs and the zest from a lemon in a third bowl.
- First, pass the gurnard fillets through the flour until evenly coated, then through the egg wash, then finally through the breadcrumbs.
- Bake the fish in the oven at the same time as the butternut for 10 minutes, or you can pan-fry in a little butter mixed with canola oil.
- Serve with simple salad greens, lemon wedges and tartare sauce.
- For the creamy tartare sauce, place egg yolk, vinegar and mustard in a food processor and blitz to combine.
- With the motor running, gradually add the oil until the mayonnaise is thick and smooth.
- Now add all other ingredients and stir to combine. Season to taste.