House-cured gurnard

with sugar-snap pea mouse and confit tomatoes

For the gurnard (or other fish)

  • 300 g gurnard fillet
  • 20 g salt
  • 10 g sugar
  • 5 sprigs dill
  • ½ tsp mustard seed
  • 6 juniper berries
  • 2 allspice corns
  • 1 bayleaf
  • ½ tsp pepper corns

For the sugar-snap pea mousse

  • 300 g fresh peas
  • 30 ml vegetable stock
  • 2 gelatine leaves
  • 100 g whipped cream
  • Salt, pepper, sugar, lemon juice

For the confit tomatoes

  • 3 ripe Olivetti tomatoes
  • 3 ripe yellow tomatoes
  • 2 sprigs thyme
  • ½ sprig rosemary
  • 1 garlic clove
  • 25 ml virgin olive oil
  • Salt, sugar, pepper

For the tomato jam

  • 500 g Olivetti tomatoes
  • 3 sprigs thyme
  • 1 sprig rosemary
  • 2 garlic cloves
  • 50 g finely diced shallots
  • 100 g sugar
  • 1 lemon peel
  • White balsamic vinegar
  • Olive oil

Gurnard

Pluck the dill from a large plant and cut finely. Press the all spices in a mortar and mix with the dill, sugar and salt. Completely cover the gurnard fillet with the spice and dill mixture and refrigerate for at least 24 hours to steep. Then wipe off the marinade and portion the fillet.

The sugar-snap pea mousse

Blanch the sugar-snap peas in salt water, quickly rinse in iced water, drain them fully and then purée them finely. Then strain them through a fine sieve.

Heavily season the pea purée with salt, sugar, a little pepper and lemon juice. Soak the gelatine in cold water then squeeze it out and dissolve in the hot vegetable stock. Add a third of the pea purée, stir and then blend the two pea mixtures together. When the mixture has cooled down, fold in the whipped cream. Then pour it until 2 cm high into a flat dish covered with cling film. Refrigerate for at least 2 hours.

Confit tomatoes

Very quickly blanch the tomatoes in boiling salted water then immediately rinse in iced water. Remove the skin, cut into quarters and cut out the core. Lay the tomato quarters carefully onto a baking tray and marinate with the herbs and spices. Sprinkle lightly with the olive oil and dry in the oven at 100°C for about 3 hours. Leave the oven door slightly open here so that any steam given off can disperse.

Tomato jam

Sweat down the finely diced shallot cubes, the chopped garlic and finely cut herbs in a little olive oil until they are clear. Add all the tomato fillets and deglaze with the white balsamic vinegar. Then add the sugar and the lemon peel. Boil down until a jam consistency is achieved. Season with salt and a little extra sugar if required.

Now lay it out in a decorative manner!

Have fun trying out this recipe.
Marco Hollbauer
Chef at Hotel Herzogspark