Gurnard with shrimp and tarragon sauce

Pour 200ml of prawn bisque, the zest of 1/2 an orange, 2 tbsp orange juice with a chopped clove of garlic into a large saucepan and add 20g unsalted butter. Bring to the boil over a medium heat and then let it bubble to reduce down to about 150ml

Then add 2 tbsp cognac, 1 tsp tomato paste and 2 tbsp tomato frito.

Cook for 5 mins, then add 3g hacked tarragon.

For the fish, preheat an oven to 240°C/gas mark 9. Trim the edges of 2 gurnard fillets (poon) to neaten and season them with salt. Heat a large non-stock ovenproof frying pan over a medium heat.

When the pan is hot, add a drizzle of olive oil and carefully add the fish fillets skin-side down. Cook for 2 minutes, then transfer the pan to the oven and cook for a further 2–3 minutes. Remove the pan from the oven; the fish should still look a little translucent on the top

Carefully turn the fillets over and leave them to finish cooking in the residual heat for 30 seconds or so.

While the fish finishes cooking, give the sauce a good whisk and pour it equally into 2 warmed bowls. Using a palette knife, carefully lift each fish fillet from the pan and place on top of the sauce. 

Finish with a drizzle of extra virgin olive oil and serve straight away

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