J Sheekey’s Roasted Cornish Gurnard with Cockles & Clams
Made at J Sheekey | Serves 4
8 x 150g portions gurnard, filleted & boned
1 small shallot, finely chopped
½ bunch chopped parsley
50ml white wine
1 large knob of butter
A good splash of olive oil
Rock salt and pepper
A little plain flour for dusting
Pre heat the oven to 180°C. Season the gurnard fillets, dust with flour and pan-fry skin side down in a non stick pan with a little oil for three minutes. Turn over and place in the oven for three to four minutes until cooked.
Heat a deep pan, add the shallots, butter, cockles, clams, white wine and cover. Toss gently until the shells begin to open, roughly around 2-3 minutes. If the shells do not open, discard. Add the chopped parsley and check for seasoning.
Place the cooked gurnard on a plate and arrange the cockles and clams over and around the fish, pouring over the sauce.