Lunch at Mama’s, Asian Gurnard Parcels…

February 16, 2011

I took the Boy back to the village where I grew up at the weekend, I forget how lovely it is there sometimes… we went to have lunch with my Mum and I think she deserves to go on the blog as we had a really great lunch.

First we have some bruschetta with caramelised onion and goats cheese, which I didn’t take a photograph of, sorry hunger took over!

Then we had Gurnard with braised fennel and Asian spices…

You need;
2 tbsp sunflower or groundnut oil
2 fennel bulbs, trimmed, quartered and sliced fairly finely (2–3mm)
2 garlic cloves, finely sliced
1 tsp grated or finely chopped fresh ginger
1 small red chilli, deseeded and finely sliced
2 large (150-200g) or 4 small (80-120g) fish fillets
Soy sauce
Sea salt and freshly ground black pepper

1. Heat half the oil in a pan, add the fennel and cook gently for a few minutes, until it starts to soften. Add the garlic, ginger and chilli and cook for a few minutes more, so everything starts to soften and release its flavour. Remove from the heat and set aside.

2. Take 2 pieces of strong kitchen foil, roughly 25cm square, and oil them well with the remaining oil. Pile the fennel mixture in a little mound in the middle of each one. Season the fish fillets generously and curl them around the fennel mixture – either 2 small fillets or one large per parcel. Sprinkle a little soy sauce and a good grinding of black pepper over each pile, then bring up the sides of the foil and scrunch them together tightly to form well-sealed but baggy parcels.

3. Place the parcels on a baking tray, transfer to an oven preheated to 190C and bake for 15 minutes. Open up the steaming, fragrant parcels and pile the contents, including all the lovely juices, on to 2 warm plates.

Mum served with spinach, purple sprouting broccoli and mash…

Thanks Mum.

Pudding coming tomorrow!

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One Response to “Lunch at Mama’s, Asian Gurnard Parcels…”

  1. Lesley Says:

    All credit to Hugh F-W and all fish fighters everywhere. I’ve signed up to only use sustainable fish in future.
    Sally’s Mum


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