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Fried gurnard with sweetcorn relish and jalapeño mayonnaise
Fruit and vegetables
1 small
red onion
, finely diced
1 green
chilli
, seeds in and finely chopped
1
lime
, juice
1 tbsp
coriander
, chopped (save a few pretty bits for the finished dish)
1 fresh corn on the cob, cooked and kernels removed
3 ripe plum
tomatoes
10g flatleaf
parsley
, leaves only, chopped
10g
coriander
, leaves only, chopped
30g/1oz
rocket
leaves, chopped
1
lime
, halved
fresh coriander
leaves
Tins, packets and jars
50g/1¾oz
plain flour
100g/3½oz fine
polenta
40g/1½oz chopped jalapeño pepper, from a jar
Cooking ingredients
sunflower oil
, for deep-frying
1 tsp
caster sugar
50ml/2fl oz
olive oil
250ml/9fl oz
sunflower oil
1 tsp
sea salt
Dairy, eggs and chilled
1 free-range
egg
, beaten
2 medium free-range
egg yolks
15g/½oz grated
parmesan
cheese
Meat, fish and poultry
1 x 600g/1lb 5oz
gurnard
, filleted and pin-boned
Other
20ml/¾fl oz
verjus
Back to recipe
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