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Stir it up magazine October 2015

LEADING LIGHT Nathan preparing fish in the restaurant kitchen at Port Isaac “...I didn’t realise I was even in the running for my first Michelin star. It was a complete surprise and a bit surreal really.” Red gurnard soup with samphire & orange >> Serves 4 Ingredients 4 garlic cloves, peeled and crushed 2 gurnard, about 700–800g 1 tbsp good quality each, scaled, gutted, filleted tomato purée and pin-boned (heads and 1 bay leaf bones reserved) 1 rosemary sprig Light rapeseed oil for cooking Finely pared zest and 2 white onions, peeled and juice of 1 orange chopped 1 litre fish stock 2 carrots, peeled and chopped 200g samphire, 1 red chilli, deseeded and washed and trimmed chopped 1 small orange, peel and 1 red pepper, cored, pith removed, segmented deseeded and chopped Cornish sea salt and freshly 10 ripe tomatoes, chopped ground black pepper Methods 1. Heat a medium-large saucepan over a medium heat. 2. When hot, add a drizzle of oil, then the onions, carrots, chilli, red pepper and garlic. 3. Cook for 5 minutes to soften, stirring every minute to avoid the vegetables catching. 4. Next add the fish bones and heads, along with the tomato purée, and cook for another 5 minutes, stirring again every minute. 5. Now add the tomatoes, bay leaf, rosemary sprig and orange zest and juice. 6. Cook for a further 5 minutes, giving the mixture a good stir every couple of minutes. 7. Pour in the fish stock and bring to a simmer. 8. Lower the heat and cook for 20 minutes. 9. Pass the soup through a mouli or a large potato ricer into another saucepan. (If you don’t have a mouli or potato ricer, you can blitz the soup in a blender, then pass it through a sieve but you won’t achieve quite the same clarity.) 10. Taste the soup and correct the seasoning with salt and pepper. Keep warm over a low heat. 11. To cook the samphire, add to a pan of boiling water, bring back to the boil and cook for 1 minute, drain and keep warm. 12. To cook the fish, heat a non-stick frying pan over a medium heat. When hot, add a little oil and place the fillets in the pan, skin side down. 13. Cook for 3 minutes until the skin starts to crisp up, then flip the fish over and cook for a further minute. 14. Take off the heat, keeping the fish in the pan to finish cooking in the residual heat as you serve up the soup. 15. Divide the soup between warmed soup plates, scatter half of the samphire in the centre and place the fish on top. 16. Finish with the remaining samphire and a few pieces of orange. 17. Serve at once. We have t wo signed copies of Nat h a n Out law ’s Fi sh K itchen to give away. See Country Clu b on Page 35 for more det ails. OCTOBER 2015 15


Stir it up magazine October 2015
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