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Easter Menu Mains

Pan-Fried Gurbell


Serves 1

Brown meagre, mussel velouté, clams and cauliflower

Contains: crustaceans, fish, dairy, lactose, molluscs

 Ingredients:Gurbell, cauliflower, shallots, white wine, butter, dill, chives, mussels, clams, fish bones, cream, garlic



Cooking instructions: Place the cauliflower puree in a sauce pan, on low heat, continuously stirring, until warm.

Place the mussel sauce in a sauce pan, on medium heat, bring up to the boil.  When boiling, turn off, and add clams and herbs and leave to sit for 5 minutes.

Place the fish in the pre-heated oven at 200 degrees, skin side up, and let it heat for approximately 5 minutes.  Let it rest for 2 to 3 minutes before serving.

Plate the puree, then place the fish on top, skin side up, and pour the desired amount of mussel sauce around the fish. Garnish with clams

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