Ingreadient :

• 4 x 200g Skinless portions of gurnard from a 3kg fish
• 50g  Olive Oil
• 30g  Unsalted Butter
• Seasoning

   

Pumpkin Puree

• 800g Crown Prince Pumpkin – baked in foil to give 400g flesh
• 150g Milk
• 200g Double cream
• 150g Brown Butter
• Seasoning

Roasted Pumpkin

• 4 slices of Crown Prince Pumpkin 2 cm thick, no skin
• Kosho
• Seasoning

Mandarin Kosho

• 14 Mandarins Zest to yield  250g
• 1 Grapefruit Zested yield 6g
• 2  Lemons Zested Yield 6g
• 3 Limes Zested Yield 4g
• 5g Green Chillies Deseeded, chopped finely
• 2 Mandarin Juiced
• ½ Small Grapefruit Juiced
• ½ Lemon Juiced
• ½ Lime Juiced
• 12g Salt

Pickled Pumpkin

• 300g Finely Sliced Pumpkin, cut into discs
• 300g Soft Brown Sugar
• 200g Orange Juice
• 100g White wine vinegar

Hibiscus Seasoning

• 50g Dried Hibiscus
• 100g Dried Cranberries
• 30g Dried Rosehip Shells
• 15g  Maldon Salt
• 35g Granulated Sugar

Garnish

• Small Sea Vegetables  (Sea Aster, etc)
• Trompette Noir
• 30g   Roasted Pumpkin Seeds

Miso Dressing

• 50g   Sesame Oil
• 25g   Olive Oil
• 13g   Light Soya Sauce
• 25g   Bonito Soy Sauce
• 5g     Lime Juice
• 25g   Mirin
• 7.5g  White Miso
• 7.5g  Pomegranate Syrup

Direction :

Gurnard

1. Lightly season the fish and put to one side for 15 minutes, to help it set.
2. Place a cast iron frying pan on the heat and add the oil, when hot add the gurnard and cook 3 minutes on the presentation side, flip over add the butter and remove from the heat, covering the pan.
3. The gurnard should be just cooked leave to rest in the pan in a warm place, basting  every now and again.

 

Pumpkin Puree

1. Make sure your baked pumpkin flesh is hot.
2. Bring milk and cream to the boil.
3. Place the pumpkin, milk and cream in a blender and blend to a smooth puree adding brown butter little by little, it should be totally smooth – the hotter the ingredients the better.
4. Season and keep warm until needed

 

Roasted Pumpkin

Preheat the oven to 175 degrees C.

1. Butter the middle of a piece of foil large enough to wrap the pumpkin slices in.
2. Brush the pumpkin slices with kosho and season.
3. Place in the oven for 10 minutes, and turn over. Give another 10 minutes and remove from the oven.
4. Brush with a little more kosho and cut to desired shapes.

 

Mandarin Kosho

1. Place the zests and chilli with the salt in a mortar and pound till a paste is formed (or place in liquidiser and pulse).
2. Add the juices and grind some more. I like a little texture but you can make it perfectly smooth if you prefer
3. Place in a jar and leave in a cool place for a couple of days and then store in the fridge. Will keep in the fridge for up to a month with the flavours developing as time goes on.
4. For this dish I am diluting it a little with some rape seed oil, but it is up to your taste.

 

Pickled Pumpkin

1. Place the orange juice and the soft brown sugar in a pan, and dissolve the sugar.
2. Add the vinegar and mix well.
3. Pour over the pumpkin. Place in a jar for 24 hours. Can be used then but better in few days.

 

Hibiscus Seasoning

1. Make sure all the ingredients are very dry and grind to a powder.
2. Pass through a fine sieve and store in an airtight container.

 

Presentation

1. Place the gurnard on the plate, add the puree, arrange the pumpkin, and garnish.
2. Add the sauce/ dressing. Sprinkle with hibiscus salt.

 

Miso Dressing

1. Whisk all the ingredients together apart from the oils.
2. When amalgamated gradually whisk in both oils. Place in a squeezy bottle and keep in fridge until needed.