- Portion the Gurnard fillets into two even sized servings.
- Finely chop the parsley add half of it to a bowl.
- Finely chop the garlic add half of it to the parsley.
- Add the zest of ½ a lemon.
- Add 15 – 20ml of olive oil plus salt and pepper to taste
- The flavour should have a good balance of all the ingredients
- Cook the quinoa in 2 ½ cups of water. Cover and bring to the boil then reduce the heat and simmer for approximately 20 minutes or until the tails of the quinoa have released. Once cooked, strain off the excess water.
- Roughly chop the spinach and add it to the quinoa while it is still warm.
- Add the almonds, if they are whole chop or crush them before adding.
- Add the remainder of the garlic to the quinoa, also a squeeze of lemon juice, 15ml of olive oil plus salt and pepper to taste. Fold all the ingredients together and keep in a warm spot in the kitchen.
- Snap the ends of the asparagus and discard the stalk end, keeping the head and majority of the spear.
- If the asparagus is large and the skin is a little coarse then peel the skin off the asparagus – this happens late in the asparagus season.
- Heat two fry pans.
- Add 15ml of olive oil and 10g of butter (optional) when the butter is melted and starting to bubble add the asparagus and a little seasoning and saute until cooked to your liking.
- In the second pan heat 15ml of rice bran oil, heat until the oil is almost smoking hot, season the Gurnard with salt and carefuly place it in the pan. Cook the fillets about 70% through on the first side then turn the fillets over reduce the heat. The fish will cook all the way through in the residual heat of the pan, add a squeeze of lemon juice.
- If the fillets are large then after sealing the fish, finish cooking in a pre heated oven at 175°C.
This dish is for sharing.
On a platter or large plate, place the quinoa in the centre then carefully place the gurnard and asparagus on top of the quinoa.
The gremolata can either be served on top of the gurnard or on the side.