Gurnard With Porthilly Sauce Recipe

Cooking Directions

• STEP 1.Season the gurnard fillets with salt and pepper.
• STEP 2.Heat olive oil in a pan over medium heat and cook the fillets for 3-4 minutes on each side until golden brown and cooked through.
• STEP 3.In a separate saucepan, heat butter and sauté shallots until translucent.
• STEP 4.Add white wine and let it simmer until reduced by half.
• STEP 5.Stir in cream, chopped herbs, and season with salt and pepper.
• STEP 6.Simmer the sauce for a few minutes until it thickens slightly.
• STEP 7.Serve the pan-fried gurnard fillets with the Porthilly Sauce drizzled over the top.
• STEP 8.Garnish with fresh herbs and lemon wedges, if desired.

Cooking Tips

• Make sure to pat dry the gurnard fillets before seasoning to ensure a crispy skin.
• Use a non-stick pan for pan-frying the fillets to prevent sticking.
• Feel free to customize the Porthilly Sauce by adding your favorite herbs or spices.

Storage and Serving

• Leftover gurnard fillets can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the fillets in a preheated oven at 350°F (175°C) for about 10 minutes.
• Serve the gurnard with Porthilly Sauce as a main course with a side of roasted vegetables or a fresh salad.