Cornish Food Market

Salad of Red Gurnard

Method

This recipe is a modification of the tradional salad nicoise which has many guises and is argued over in the towns and villages of the South of France.

Boil one egg per person until cooked but slightly soft in the centre of the yolk. Steam or boil a handful of beans beans per person until they are just slightly al dente, then allow to cool.Steam, boil or saute a few potatoes - 6 to 8 baby new potatoes or a single medium potato per person.

Arrange some mixed salad leaves in the centre of a plate, top with the cooked fine beans, place the quartered egg, a quartered tomato and some potato around the ouside of the salad. Slice a few olives and sprinkle over the salad along with a few capers if liked. Finally halve and then season some gurnard fillets (2 halves per person) and then dust with flour, shallow fry in a pan with a glug of olive oil, skin side down first then flip them over, they only need a couple of minutes each side. When they are cooked remove from the pan and keep warm. Meanwhile pour a splash of good wine, sherry or balsamic vinegar into the pan with the oil and warm through. Lay the warm gurnard on top of the salad, dress the salad with the pan juices and vinegar.

Great served with crusty country bread and aioli (garlic mayonnaise).

Ingredients

Serves 4

400g Red Gurnard Fillets
4 Large Free Range Eggs
200g Fine beans
4 Medium Tomatoes
4 Medium Potatoes or 32 Baby New Potatoes
Salad leaves
Olive Oil
Wine, Sherry or Balsamic Vinegar
Olives
Capers