This recipe was provided by our Guest Chef Michael Caines.

Serves 4


4 X fillets 80/90g gurnard fillets

Thai puree

½ recipe fennel, dill and lime salad

Ketchup sauce

Olive oil

Salt pepper


Micro basil leaves or small leaves

Basil oil

A teaspoon of fennel seeds chopped finely

Fennel salad

1 fennel bulb

Lime juice

Extra virgin olive oil

1 teaspoon chopped Dill

Salt and pepper

Thai puree

7g lemongrass, finely chopped

4g garlic, crushed

4g ginger, peeled and chopped

60g butter

2g Madras curry powder

1 sachet saffron

1 lime, juiced

450g button onions

50ml water

150m fish stock

To finish

knob of butter

extra virgin olive oil



lime juice

Ketchup sauce

60g unsalted butter

3g chop shallot

3g fennel seeds (Toasted, then chopped)

50g tomato ketchup

Planning ahead

· Thai puree can be made well in advance

· Prepare the fish

· Make the sauce and keep warm

· For the fennel salad, slice the fennel and keep in iced water until you need to mix them.


Prepare the fillets and pin bone them and cut into even sizes.

Thai puree; sweat the lemongrass, garlic and ginger in the butter. Add the curry powder, saffron and lime and cook out for a minute. Now add the onions and sweat for a further 5 minutes. Add the water and fish stock and cook slowly for 1 hour with a lid on.

Then blend for 5-10 minutes until smooth.

When ready to use, heat the Puree and add a knob of butter, squeeze on lime juice and season with salt and pepper.

Ketchup sauce; in a small saucepan add the butter and heat until nutty brown in colour (beurre noisette), so it’s burnt.

Pass the burnt butter through a sieve and into the chopped fennel, shallot and tomato ketchup. Leave to gently cook out for 20 minutes, stirring from time to time. Until thick and then reserve for later use in a warm place. The sauce will look split (oil separated) which is fine.

Fennel salad; Slice the fennel thinly using a Chinese mandolin and place into iced water, leave for an hour, then strain from the water.

Place into a bowl, add the chopped dill and mix well.

Last minute season with the lime juice, extra virgin olive oil, salt, pepper and mix together well.

Cooking and dressing; in a non-stick pan pour in some olive oil, season the fillets flesh side with salt and pepper and place into a cold pan skin side down. Place on the heat and heat until the skin starts turn golden brown.

No add a knob of unsalted butter, when golden brown, turn the fish onto its flesh side to seal, season with a squeeze of lime juice and remove and leave to rest.

Now place some Thai puree onto the plate in a circular ring and then swipe it down the middle of the plate, then spoon the sauce the tomato sauce into the middle of the plate taking both the sauce and oil and now dress onto this fennel salad.

Place the fish into the middle of the plate, place the gurnard into the middle of the plate and then scatter onto the fennel salad, garnish the plate with the small basil leaves and drizzle some basil oil (optional) around the edge and finish with a sprinkling of toasted fennel seeds.