J Sheekey Oyster Bar's red gurnard salad with samphire and Jersey Royals (serves 4)
British gurnard is recommended by the Marine Conservation Society in its Good Fish Guide (www.goodfishguide.co.uk). It also makes for superior fish fingers.
Ingredients 4 x 100g fillets of gurnard, pin-boned 500g Jersey Royals, skins scrubbed, cooked 100g samphire, woody stalks removed 2 tbsp extra virgin olive oil Salt and ground white pepper A large handful each of land cress and baby ruby chard leaves (alternatively, use a bag of mixed baby leaves) ½ bunch chives, chopped
For the dressing 1 tbsp tarragon vinegar 2 tbsp extra virgin olive oil 2 tbsp extra virgin cold pressed rapeseed oil 2 tsp Dijon mustard Pinch of caster sugar 1 clove of garlic, peeled (optional) Salt and freshly ground black pepper
Method For the dressing, place all the ingredients into a jar and shake until emulsified.
Next, heat olive oil in a non-stick frying pan. Season and cook the fillets, skin side down first, for 2 to 3 minutes on each side. Remove from the pan and leave to cool. Meanwhile bring a saucepan of unsalted water to the boil and blanch the samphire for 1 minute. Strain in a colander. Slice the cooked, warm Jersey Royals into rough 1cm slices and mix in a bowl with the samphire, salad leaves and half of the dressing. Season.
Arrange the salad on plates. Break up each fish fillet into 4 or 5 pieces and place on top. Drizzle extra dressing on top and chopped chives.
For more information about J Sheekey Oyster Bar visit www.jsheekeyoysterbar.co.uk
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