This gurnard recipe is a prime example of Nathan Outlaw's cooking style – simple ingredients of the very highest quality cooked simply. The fish is served atop a pool of Porthilly sauce, which Nathan invented himself. It's important to make sure the stock you use is the very best, so it's worth making your own. Recipe taken from Restaurant Nathan Outlaw (Bloomsbury Absolute).
Link to full recipe (courtesy of greatbritishchefs.com)
Photo credit: David Loftus
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