skip to main content

Martin Shanahan's Gurnard with Glazed Carrots, Lime Butter and Toasted Pine Nuts

Martin Shanahan's Gurnard with Glazed Carrots, Lime Butter and Toasted Pine Nuts
Martin Shanahan's Gurnard with Glazed Carrots, Lime Butter and Toasted Pine Nuts

Serve the fish with a drizzle of the sauce.

Ingredients

  • 4 (200g each) portions gurnard
  • 700 g carrots (thinly sliced)
  • 60 g butter for carrots
  • 1 tblsp sugar
  • flour seasoned with salt and pepper
  • large handful pine nuts (toasted)
  • juice and zest of 2 limes
  • 30 g butter
  • sea salt and pepper
  • oil for cooking

Method

For the Carrots:

  1. Peel and slice carrots at an angle.
  2. Heat a pan and melt some butter with the sugar.
  3. Add the carrots to the pan of melted butter with a little drop of water.
  4. Cook the carrots for approximately 6 minutes or until tender.

To Cook the Fish:

  1. Heat some oil in a pan.
  2. Dip the fish in the seasoned flour and tap off the excess.
  3. Fry the fish until golden brown; this should take approximately 3 to 4 minutes.
  4. Remove the cooked fish from the pan and set aside on a warm plate ready to serve.

For the Lime Butter and Toasted Pine Nuts:

  1. Add the pine nuts to the hot pan and toast.
  2. Add some lime zest, a knob of butter and some lime juice and heat through.
  3. Serve the fish with the carrots and a drizzle of the sauce.