Baby fish fillets and gazpacho salsa
- To make the gazpacho salsa, toss together the capsicums, cucumber, celery, cherry tomatoes, sherry vinegar and extra-virgin olive oil. Season with sea salt and freshly milled pepper.
- In a saute pan, melt half the butter, toss in the Vogel's and fry until crisp. Drain on kitchen towel.
- Add the remaining butter, season the gurnard with sea salt and fry until fillets are just cooked.
- Place the fish on a platter, baste with the nut-brown butter, spoon over the salsa and scatter with the Vogel's croutons.