Compass Group marks its Best of British promotion with a recipe that uses grilled British gurnard resting on Jersey royal potatoes, warm rocket and cherry tomatoes with a honey and mustard dressing
INGREDIENTS
(Portions: 10)
500 gm Jersey royal potatoes
750 gm rocket
350 ml honey mustard dressing
20 gm plain flour
30 each cherry tomatoes
1 each red onions
30 ml Rapeseed oil
2 gm cooking salt
2 gm cracked black peppercorns
METHOD
- Place the potatoes into the steamer and cook until still firm. Peel and slice the red onion, half the cherry tomatoes and wash the rocket.
- Season the flour and lightly coat the fish in the flour, place a non-stick frying pan to heat with the rest of the oil. Place the fish in the pan skin side down first slowly cook for 4-5 minutes then turn over. Cook for another 5-6 minutes depending on thickness of fish so cook until the fish is opaque when tested with a fork.
- Place the rocket, tomatoes and onion into a mixing a bowl and gently toss through a little dressing, place the salad on to the base of a bowl and place the fish on top of the salad and drizzle some more dressing over the fish and salad.