Pan-fry gurnard fillets until you get a golden crispy skin before platting it on top of a freshly made saffron aioli sauce. Serve with mashed potatoes and seasonal green vegetables (and go crazy with an elegant display on your plate if you wish to impress).
Ingredients:
- 1-1.5kg of filleted gurnard
- Extra virgin olive oil
- Salt & Pepper to taste
For the aioli:
- 3 fresh egg yolks
- Squeeze lemon juice
- 1 garlic clove
- 1 tsp dijon mustard
- 200ml extra virgin olive oil
- 2 pinches saffron, ground
Method:
- Start with the aioli: put you saffron in a small ball with 1 tbsp of hot water to let it blossom and set aside. Meanwhile grab a food processor and add the egg yolks, lemon juice, garlic, mustard and a sprinkle of sea in it and start pulsing until all ingredients are combined. With the motor still on, progressively pour the olive oil slowly until evenly incorporated and turned into a smooth creamy texture. Gently stir the blossomed saffron in the food processor. Taste and adjust seasoning, then keep in the fridge.
- Now for the fish, season with a small pinch of salt and black pepper. Heat olive oil in a frying pan to medium-high and place the fillets skin side down. Pan-fry the fillets until cooked through and the skin is golden and crispy, then turn the heat down to medium, flip the fillets and pan-fry for another minute or so until cooked
- Serve immediately by delicately platting your fillets on top of the aioli sauce with mashed potatoes and seasonal green vegetables as a side. Feel free to go crazy with an elegant display if you wish to impress.
- Enjoy!
