RECIPE: Chilli and sesame crusted gurnard fillet on garlic and ginger leeks

[Dom O]

A nice starter from the chefs.

Chilli and sesame seed crusted gurnard fillet  (serves 2) 

• 2 x gurnard fillets  (approx 100g each)
• 2 tbspns chilli jam
• 4 tbspns fresh breadcrumbs
• 2 tspns sesame seeds
• 1 tbspns fresh chopped herbs
• 1 tbspn virgin olive oil
• Salt and pepper

1. Remove the skin from the fish fillets and take out any pin bones using a pair of tweezers.  Season each fillet. 
2. Brush a little chilli jam over the fish fillets using a pastry brush.
3. Mix together the breadcrumbs, sesame seeds, olive oil and chopped herbs in a small bowl.
4. Sprinkle the breadcrumb mix over the jam coated fish fillets and press down gently.
5. Place the crusted fish fillets onto an oiled tray, place in the oven and bake at 220ºc for 8 minutes.

Garlic and ginger sautéed leeks (serves 2)

• 1 small leek shredded
• 1 clove garlic
• 1 tspn chopped ginger
• 50ml double cream
• Butter
• Salt and pepper

1. In a little butter gently sweat the garlic and ginger for 1 minute.
2. Add the shredded leek and gently cook together for 3 minutes.
3. Add the 50ml of double cream and reduce.
4. Season with salt and pepper and serve.