Ingredients

450g gurnard filets, skin off

50g Dijon

100g brioche crumbs

Zest of half a lemon

few sprigs picked thyme

salt & pepper

800g thickly sliced new potatoes, skin on

50ml olive oil

For the slaw

half head of celeriac - julienne

1 granny smith apple - julienne

1 celery stick, peeled - julienne

half red onion – very thinly sliced

30g crème fraiche

10ml Green tabasco

zest & juice half lemon

Method

1. Spuds – toss in oil, season really well. Put in a hot pan, brown, flip over then roast at 200C for about 12 minutes

2. Fish – cut into slices. Brush with mustard

3. Mix the crumbs etc, add the fish

4. Shallow fry for 3 minutes each side, drain

5. Slaw – mix it all together, season well

6. Serve with fish and spuds