Ingredients
1 whole gurnard, cleaned and gutted
1 rosemary sprig
1 thyme sprig
1 garlic clove, crushed
½ lemon, sliced
3 tbsp. olive oil
8 garlic cloves, crushed and finely sliced
2 tbsp. extra virgin olive oil
8 anchovies, rinsed and drained
100g unsalted butter
50ml cream
Juice and zest of 1 lemon
Seas salt and freshly ground black pepper
Method
- Use a sharp knife to make a few cuts in the flesh of both sides of the gurnard, then stuff the cavity with the rosemary, thyme, garlic clove and lemon slices. Season the outside of the fish with salt and pepper, drizzle with 1 tbsp. of olive oil, then set aside whilst you make to bagna cauda sauce.
- For the bagna cauda, combine the 8 crushed garlic cloves and the remaining olive oil in a small saucepan over a medium-low heat and gently fry for 10 minutes without colouring.
- Add the anchovies and butter, and cook out slowly until the anchovy breaks down.
- Add the cream and lemon zest and bring to the boil. Simmer for 2 minutes, then remove from the heat.
- Add the lemon juice and season well with freshly ground black pepper, then using a stick blender, puree until smooth and emulsified. (Note- the sauce will start to separate if left to long). Pour into a warm serving dish or fondue pot and keep warm.
- Meanwhile heat a BBQ grill, with a fitted lid over medium- high heat.
- Once hot, add the whole fish and grill on each side with the lid down to roast slightly for about 5- 6 minutes each side.
- Once cooked through and golden, place the fish on a serving platter and serve with the warm bagna cauda sauce on the side.
Recipe by Hopgood's & Co