This light and refreshing fish dish is perfect for dining al fresco in the Yorkshire sunshine to celebrate Yorkshire Day (1 August)
– 2 Emptied vanilla pods
– 2 tbs Olive oil
– 8 Gurnard fillet
– 8 Rhubarb stalks
– 20g Butter
– 100g Sorrel
– 4 Filo pastry sheets
– 1 Large chopped shallot
– 50g Salted butter
– 20g Sugar
– 4 Non-stick moulds (10cm x 3cm)
In a frying pan, melt half of the salted butter with the shallot, brown the whole then add the sorrel. Cook for 5 mins until the mix is softened and add pepper. Put to one side.
Spread the filo pastry sheets, melt the rest of the salted butter and brush the top of the pastry sheets with the melted butter. Shape the pastry as tartelettes in the moulds then spread the sorrel on top.
In a frying pan roast the rhubarb stalks with the unsalted butter. Once brown, add the sugar and leave it to cook for a few seconds then put it on top of the sorrel.
In the same pan, roast the gurnard fillets with the olive oil and the vanilla for 1 minute on each side of the fish, then put it on top of the tartelettes and cook in the oven for 15 mins at 170°C.
Keep the juice produced with the vanilla.
Assemble in a plate with the juice and vanilla for decoration.