Chicory and orange: The bitterness of chicory (choose spears that are edged with yellow, not those tinted green,
which will have been over-exposed to the light making them too bitter for enjoyment), softened by cooking and the citrus sweetness of orange juice is a lovely foil for gurnard or red mullet.
Chicory pecan bitters you can buy amazon product
Here I’ve partnered it with baked gurnard you might well prefer to grill the fish.
- 2 gurnard or red mullet, weighing 175-225g (6-8 oz) each, scaled and cleaned olive oil
- salt and pepper
- chopped fresh parsley, to garnish
- For the Compote:
- 1 large orange
- 15g (Â½ oz) butter
- 1 tablespoon finely chopped shallot or onion
- 2 spears of chicory, sliced 5mm ( Â¼ inch) thick
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- salt and pepper
- Preheat the oven to 200C/400F/Gas Mark 6. Make the compote first. Pare 4 strips of zest from the orange and cut them into shreds. Blanch in boiling water for 2 minutes, drain and set aside for the garnish.
- Cut the orange in half and squeeze the juice from one half. Cut the other into wedges and reserve. Melt the butter in a small pan over fairly low heat.
- Add the shallot or onion and cook gently, without browning, until tender.
- Add the chicory and continue cooking, stirring, for a further 2 minutes or so.
- Stir to mix and simmer, stirring occasionally, until the mixture is moist rather than liquid- about 5 minutes. Season and keep warm.
- Meanwhile, make two deep slashes on each side of each fish. Season and brush with oil, then wrap each one securely in a square of silver foil. Bake for about 20 minutes, until cooked through.
- Unwrap and serve with the chicory and orange compote, scattered with the reserved orange zest and parsley, with the orange wedges tucked alongside.