The Boat House fish with warm Niçoise, creamed potato, quail egg and tomato and olive chutney
- 550g potatoes, peeled, boiled and
- mashed with butter and olive oil
- 1 quail egg per person (optional)
- 120g – 160g gurnard fillets per
- person, pin-boned and skinned
- butter and olive oil, for frying
- lemon juice
- 6 green beans per person, steamed
- half a bag of rocket and watercress
- mix per person, wilted briefly in a pan in olive oil
- 15ml (1 tbsp) tomato and olive chutney per person
- 1 caperberry per person
- 1 curried pickled fish onion per person
- 5ml (1 tsp) basil pesto per person
- 1 strip of nori seaweed
- 1 piece of lavash crispbread per person (optional)
Make the chutney a day or two in advance. On the day, use a paper punch to punch out seaweed holes from a large strip of nori seaweed (for the gnocchi starter). Reserve the dotted strips to garnish the fish.
Make the creamed potato and softpoach the quail eggs in advance.
Pan-fry the gurnard fillets in melted butter and olive oil until cooked, a few minutes on each side. Squeeze over lemon juice and remove the fish. Wilt the greens in the same pan.
To serve, lay the wilted greens on each plate, topped with the steamed green beans and a piece of fish. Spoon or pipe the potato mash next to the fish. Place one egg on each fish, plus 15ml (1 tbsp) of tomato and olive Niçoise chutney. Garnish each plate with a caperberry, 5ml (1 tsp) of pesto, a strip of hole-punched seaweed, a pickled fish onion and top with a piece of lavash crispbread.