Cornish gurnard vignarola
Vignarola is a traditional Italian spring vegetable stew that originates from Rome.
Ingredients
For the vignarola
- 1 tbsp olive oil
- 100g/3½oz Alsace bacon, chopped, trimmings retained
- 50g/1¾oz smoked butter
- 2 leeks, white parts only finely chopped
- 4 sprigs fresh thyme
- 2 garlic cloves, crushed
- 100ml/3½fl oz white wine
- 300ml/10fl oz chicken stock, infused with the bacon trimmings
- 200g/7oz frozen or fresh peas
- 100g/3½oz frozen or fresh broad beans
- 75g/2¾oz asparagus, trimmed and chopped
- 100g/3½oz pickled baby artichokes, cut into quarters
- 10g fresh mint, chopped
- 10g fresh chives, chopped
- 10g fresh chervil, chopped
- ½ lemon, zest and juice
- sea salt and freshly ground black pepper
For the gurnard fillets
Method
To make the vignarola, heat the oil in a large saucepan over a medium heat. Add the bacon and cook until golden brown. Drain off the fat, then return the pan to the hob.
Add the smoked butter. Once it starts to foam, add the leeks, thyme and garlic and cook for 3–4 minutes, or until soft. Season with black pepper.
Pour in the wine and cook for 3–4 minutes, or until reduced to a syrup.
Pour in the stock and bring to a simmer. Cook until reduced by a third.
Add the peas and reduce by another third.
Add the broad beans, asparagus and artichokes and cook for 1 minute, until the asparagus is tender.
Finish the stew with the mint, chives, chervil, lemon zest and juice. Season with salt.
To make the gurnard, preheat the oven to 220C/200C Fan/Gas 7 and place the fillets onto a tray and brush them all over with the brown butter.
Bake for 4–5 minutes or until the fillets are cooked. Remove from the tray and place on kitchen paper and finish the fillets with fresh lemon zest and crushed sea salt flakes.
Divide the stew between two bowls. Place the cooked fish on top and serve.
