Bob MC Gurnard seared on potato salad

Compass Group marks its Best of British promotion with a recipe that uses grilled British gurnard resting on Jersey royal potatoes, warm rocket and cherry tomatoes with a honey and mustard dressing

INGREDIENTS
(Portions: 10)

500 gm Jersey royal potatoes
750 gm rocket
350 ml honey mustard dressing
20 gm plain flour
30 each cherry tomatoes
1 each red onions
30 ml Rapeseed oil
2 gm cooking salt
2 gm cracked black peppercorns 

METHOD

1. Place the potatoes into the steamer and cook until still firm. Peel and slice the red onion, half the cherry tomatoes and wash the rocket.
2. Season the flour and lightly coat the fish in the flour, place a non-stick frying pan to heat with the rest of the oil. Place the fish in the pan skin side down first slowly cook for 4-5 minutes then turn over. Cook for another 5-6 minutes depending on thickness of fish so cook until the fish is opaque when tested with a fork.
3. Place the rocket, tomatoes and onion into a mixing a bowl and gently toss through a little dressing, place the salad on to the base of a bowl and place the fish on top of the salad and drizzle some more dressing over the fish and salad.