Polenta coated gurnard, sweetcorn, red onion and tomato relish, jalapeño mayonnaise

Polenta coated gurnard, sweetcorn, red onion and tomato relish, jalapeño mayonnaise

By
From
Everyday Seafood
Serves
4 as a starter, or up to 8 as a bite

I particularly like to cook with Mexican flavours in the summer – it just feels right – and this is a great dish to make when tomatoes are at their peak. Gurnard has a lovely sweet flavour and nice firm texture, which is well suited to deep-frying in this way. Grey mullet and bass also work well here.

Ingredients

Quantity Ingredient
2 gurnard, filleted and pin-boned, about 600 g each
100g plain flour, for coating
2 medium eggs, beaten
150g fine polenta
sunflower oil, for deep-frying
sea salt
freshly ground black pepper

For the sweetcorn, red onion and tomato relish

Quantity Ingredient
6 ripe plum tomatoes
2 corn on the cobs
3 tablespoons olive oil
4 small red onions, peeled and cut into 5 mm dice
2 green chillies, deseeded and finely chopped
2 limes, juiced
2 tablespoons caster sugar
3 tablespoons chopped coriander
a few sprigs coriander, to garnish

For the jalapeño mayonnaise

Quantity Ingredient
2 egg yolks
15ml verjus or white wine vinegar
30g jalapeno chillies in vinegar, drained
250ml sunflower oil
15g flat-leaf parsley, leaves picked and chopped
10g coriander, leaves picked and chopped
25g rocket leaves, chopped
15g parmesan, freshly grated

To serve

Quantity Ingredient
2 limes, halved

Method

  1. To make the relish, using a small, sharp knife, scoop out the core from each tomato and score a crisscross on the bottom of each one. Place in a bowl, pour on boiling water to cover and leave for 30 seconds. Lift out the tomatoes, peel away the skins and roughly chop the flesh; set aside.
  2. Cut the sweetcorn kernels from the cobs, by standing the cobs upright on a board and cutting downwards with a sharp knife.
  3. Heat a large frying pan over a high heat and add the olive oil. When hot, add the onions, chillies and sweetcorn. Cook, stirring, over a high heat for about 3 minutes until the onions and sweetcorn start to soften and colour. Add the chopped tomatoes with a good pinch of salt and cook for 2 minutes. Remove from the heat and add the lime juice, sugar and coriander. Stir well, then set aside in the pan.
  4. For the mayonnaise, put the egg yolks, verjus and chillies in a blender or small food processor and blitz for 30 seconds. Scrape down the sides of the bowl and blitz again for a few seconds. With the motor running, slowly add half the oil in a thin, steady stream through the funnel. Add the parsley, coriander, rocket, parmesan and a large pinch of salt. Blend for 1 minute. Add the remaining oil in a steady stream, blending until the mayonnaise is thick. Taste and correct the seasoning, then spoon into a bowl, cover and refrigerate until needed.
  5. Set up three bowls: one with flour, one with beaten eggs and one with polenta. Pass the gurnard fillets through the flour, then the egg and finally the polenta to coat. Place the coated fillets on a plate.
  6. Heat the oil in a deep-fat fryer or other suitable deep, heavy pan to 180°C. Deep-fry the fillets in the hot oil, in batches, for about 3 minutes until golden. Remove and drain on kitchen paper, then sprinkle with salt.
  7. To serve, share the relish between 4 plates. Add a gurnard fillet and a good spoonful of mayonnaise to each plate and finish with a sprig of coriander and a lime half.
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