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J Sheekey’s Roasted Cornish Gurnard with Cockles & Clams

Made at J Sheekey | Serves 4

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8 x 150g portions gurnard, filleted & boned
320g cockles
320g clams
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.

To serve
Place the cooked gurnard on a plate and arrange the cockles and clams over and around the fish, pouring over the sauce.

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