Recipe
for :
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Red Gurnard with Tomatoes and Olives
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This year (2008) sees the 10th birthday of Loch Fyne
Restaurants (www.lochfyne.com),
the UK’s most popular seafood restaurant group.
 To
celebrate its 10th year, Loch Fyne Restaurants has compiled
a list of ‘top ten’ sustainable fish dishes,
with contributions from staff, guests and partner companies.
Mark Derry, Managing Director and company founder said:
“We asked some of our favourite people to give
us their most loved recipes using fish and shellfish
from sustainable sources. We discovered that many of
the people we work with day to day - the oyster farmer
from the loch, the salmon farmers, even our waiting
staff - have a real talent in the kitchen so we are
excited to share their recipes as we celebrate our birthday.”
This recipe comes from Cordelia Faulk, Sustainability
Ambassador from the Loch Fyne Restaurant in Cambridge,
who keeps it alternative with Red Gurnard with Tomatoes
and Olives . . .
Ingredients
for Red Gurnard with Tomatoes and Olives
4 x 200g red gurnard fillets
120g plum tomatoes
80g red onions finely sliced
80g Kalamata olives (quartered)
2 cloves garlic
20g basil
pinch rosemary
120 ml white wine
120 ml fish stock
2 tbsp olive oil
Seasoning
How
to make Red Gurnard with Tomatoes and Olives
- De-seed
tomatoes and cut into quarters and then slice again.
- Finely
slice garlic and roughly chop herbs (reserve a little
basil for a garnish).
- Heat
the olive oil in a frying pan and place these ingredients
with the sliced onion and olives and sweat the ingredients
for two minutes.
- Place
the gurnard fillet on top and pour over the white
wine and the fish stock, season, cover with a lid
or foil and cook in the oven for 5 minutes.
- Remove
the fish, place a quarter of the tomato and olive
mixture on each plate and top with the fish and some
fresh basil.
Serves
4
Loch
Fyne Restaurants
www.lochfyne.com
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