Baked Gurnard with Chicory and Orange Compote2013-03-17
- Yield: grill fish
- Servings: 2
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 15m
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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 (½ oz) butter
- 1 tablespoon finely chopped shallot or onion
- 2 spears of chicory, sliced 5mm ( ¼ 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.