Ingredients
- 8 x 90g skin on Gurnard fillets
- 0.5 cup rice flour
- 0.25 cup extra virgin olive oil + 2 tbsp.
- 1 small onion, small dice
- 1 carrot, small dice
- 2 garlic cloves, crushed
- 1 red chilli, finely diced
- 1 large pinch of saffron
- 0.5 tsp toasted coriander seed
- Juice of 2 lemons
- 0.5 cup cabernet sauvignon vinegar
- 1tsp caster sugar
- 2 tsp. salted capers, drained & rinsed
- 0.25 cup green olives chopped
- 1 small bunch parsley chopped
- 1 small bunch coriander, chopped
- 1 small bunch basil chopped
- Sea salt & pepper
- Grilled sourdough to serve
Recipe also works with:
Method
- Heat the ¼ cup olive oil in a heavy based saucepan. Add the onion, carrot, garlic, chilli and saffron and coriander seed. Gently fry for 8-10 minutes, until fragrant and lightly softened. Add the lemon juice, vinegar, sugar, capers and olives. Warm through, remove from the heat then stir in the herbs. Season to taste with salt and pepper. Pour into shallow serving bowl. Keep warm.
- Lightly season the gurnard fillets, then dust skin side only in rice flour. Pan-fry in the remaining olive oil skin side down, for 3-4 minutes or until the skin is crisp and golden.
- Turn-over and cook for another minute, keeping it slightly under. Transfer the fillets into the warm escabeche marinade. Cool, slightly, then transfer to fridge. Refrigerate for several hour or overnight to improve the flavour.
- To serve, remove from the fridge and bring up to room temperature. Serve with toasted sourdough on the side.
Species used in this recipe
Red gurnard Mãori Name: North Island - Pūwhaiau / South Island - Kumukumu
Red gurnard belong to the Triglidae family (gurnards).