Gurnard with New Forest Cider

While I was at Social Media Cafe on Friday, Linda went along to Borough market to buy some fish and cider. We’ve had gurnard before, but only the small ones that can be cooked whole or at least headless. This was a whopper, and impressive to look at so I decided to start taking digital photographs of the process.

Whole Gurnard

Filleted

Bed of chopped fennel, onion, celery and chorizo

Gurnard placed on top of vegetables

Addition of New Forest cider:

Cooked

Plated

So there we have it, nice big flakes of tender white fish strongly enough flavoured to take the chorizo, fennel and cider sauce with earthy little pink fir apple potatoes to fill the dish and hungry consumers. Yum.

The Kingston Black New Forest cider was delicious as always, easy drinking but deceptively potent.