2 whole gurnard (filleted, skin on, keeping head and bones)
3 C Water
Black pepper. 1 Tsp Butter
1 Tsp Flour
1 tsp Mustard Powder, Cumin & Paprika
Celery, Kumara, 2 Carrots, Turnip, Swede, Red Onion, Rosemary
Make a stock with the head and bones of the fish using 3 cups of water — boil together until reduced to 2 cups. Then make a sauce, in the fashion of a white sauce, using the stock instead of milk. To the butter at the beginning of the process, add 1 tsp each of mustard powder, cumin powder and paprika.
Then taking celery, kumara, carrots, turnips, swede and red onions, cut all to about the same size and cook in one pot with water, 100g of butter and rosemary leaves.
To roast the gurnard, rub all over with olive oil, black pepper, sea salt and fresh thyme.
Place in a very hot dry pan and cook the gurnard skin side down for about 2 minutes. Turn over and finish in the oven at 200 C for 5 minutes.
Serve atop the vegetables with the sauce on the side.