ROAST GURNARD
with Chick Pea & Chorizo Stew

This recipe has been created by the chefs at Longsands restaurant Tynemouth

SERVES 4

INGREDIENTS

4 large gurnard fillets scaled200g butter
Olive oil

80g skinned and diced chorizo

60g bacon lardons

2 diced banana shallots

2 tsp smoked paprika

Pinch cayenne pepper

1 bay leaf

1 tsp chopped thyme

1 finely diced red chilli

100g diced red pepper

2 cloves garlic

1 large pinches of saffron

Malden sea salt

150ml white wine vinegar

1 tin of chopped tomatoes

1 tbsp. caster sugar

1 tbsp. tomato puree

1 tins chick peas

200ml stock

Zest and juice of 1 lemon

INSTRUCTIONS:

Heat Oil in a large pan and add chorizo, once coloured remove from pan.
Add Bacon, Shallots, Paprika, Cayenne, Bay and Thyme and cook for 6 minutes.
Now add Chilli, Red Pepper, Garlic, Saffron and Sea Salt and cook for a further 3 minutes
Pour in White Wine Vinegar and reduce by half.

SOME MORE TASTY RECIPES

Sri Lankan-style Monkfish Curry

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ROAST GURNARD
with Chick Pea & Chorizo Stew

This recipe has been created by the chefs at Longsands restaurant Tynemouth

SERVES 4

INGREDIENTS

INSTRUCTIONS:

SOME MORE TASTY RECIPES

Sri Lankan-style Monkfish Curry

Mackerel Escabeche

Salmon & Whiting Fish Balls

Thai Fish Cakes

ROAST GURNARD with Chick Pea & Chorizo Stew

This recipe has been created by the chefs at Longsands restaurant Tynemouth

SERVES 4

INGREDIENTS

INSTRUCTIONS:

Share this recipe

SOME MORE TASTY RECIPES

Cookie and Privacy Settings

ROAST GURNARD
with Chick Pea & Chorizo Stew