Gurnard with Porthilly Sauce is a traditional English recipe (from Cornwall) for a classic dish of pan-fried gurnard fillets served with a shallot, white wine and cream sauce with herbs. The full recipe is presented here and I hope you enjoy this classic English version of: Gurnard with Porthilly Sauce.
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I'm constantly on the look-out for new Cornish recipe and, as this dish is named after the Cornish village of Porthilly where it's claimed the sauce was invented. So it's added to my Cornish recipes collection.
Gurnard also has a special place in my affections as it's one of the first fish I learned how to catch. I had no idea at the time how to cook it so I've been developing my own recipes over the years and looking out for gurnard-based recipes to make. Regardless, this recipe makes great use of one of Britain's under-utilised and under-appreciated fish, the gurnard.
Ingredients:
4 Gurnard Fillets
2 tbsp Olive Oil
2 tbsp Butter
2 Shallots, finely chopped
120ml White Wine
120ml double cream
2 tbsp mixed fresh herbs, chopped
salt and freshly-ground black pepper, to taste
Fresh Herbs And Lemon Wedges, to Garnish
Method:
Pat the gurnard fillets dry with kitchen paper then season liberally on both sides with salt and freshly-ground black pepper.
Set a pan over medium heat and once hot add the olive oil. Use to fry the gurnard fillets for 3-4 minutes per side, until golden brown and cooked through.
Set a separate saucepan over medium heat. Add the butter and once foaming use to fry the shallots for about 6 minutes, or until soft and translucent.
Add the white wine, bring to a simmer and cook until the volume has reduced by half.
Stir in the cream and chopped herbs then season with salt and freshly-ground black pepper.
Continue simmering the sauce for a few minutes until it's thickened slightly.
Take four serving plates, spoon the Porthilly sauce on the centre, sit the gurnard fillet on top then drizzle over some more of the sauce.
Garnish with chopped herbs and lemon wedges then serve.
