Grilled Gurnard with a parmesan cheese crust and celery sause

Contributed By sea2door

Published Jun 27, 2017

Ingredients

• 4 fillets gurnard or similar fish
• 150 gm parmesan cheese - grated
• 4 sticks celery
• 1 med onion
• 400 mls fresh cream
• 150 mls white wine
• 200 mls natural yoghurt

Preparation

1. Add salt and pepper to grated parmesan. press fish fillets firmly into parmesan.
2. Heat oil in a large pan until almost smoking , then seal both sides of fish in pan.
3. Place fish in moderate oven until cooked.
4. To make sauce- chop celery and onion and then slightly brown, then add fish stock and wine(optional). When reduced by half , add the cream and again reduce till your sauce has thickened. For a healthier option - reduce stock and wine until almost a glaze then add in natural yoghurt instead of cream. Be careful not to over heat as it will curdle!
5. Strain sauce before serving.