The assignment was: make a challenging dish with Poon. And Boy -chef-cook of fish restaurant 't Pakhuus- more than succeeded. With this recipe, you can make his dish with gurnard fillet fried on the skin with green asparagus, warm tomato salsa with garlic and shallot, mussels, roasted sugar lettuce and olive oil.

Boy wrote this recipe especially for the TV programme BBQ Battle.

Gurnard fillet

Gurnard is a species of fish native to the Mediterranean, but nowadays increasingly common in the English Channel and our own North Sea. The cutters on Texel do not mainly catch gurnard, but regard this species as a by-catch. Fresh gurnard is available on Texel at De Oude Vismarkt (see video), Vispaleis and Rokerij van der Star and Vis van Beek.

Ingredients for 3 - 4 persons

• Poon fillets
• 12 green asparagus
• 4 pomodoro tomatoes
• 4 sugar lettuce
• Mussels
• Half a red pepper
• 2 cloves of garlic
• Half a shallot
• Splash of sushi vinegar
• Olive oil
• Pepper / salt

Method

Put a pan of water on the BBQ and crush the tomatoes in it. Meanwhile, finely chop the shallot, garlic and red pepper. Finely dice the tomatoes.

Put a pan on the BBQ with olive oil and fry the garlic, shallot and pepper. Add the tomato along with a small splash of sushi vinegar.

Clean and portion the gurnard fillets, put some olive oil on the BBQ and place the fillets skin-side down on top. The same goes for the sugar lettuce. Meanwhile, wash the mussels and put them on the BBQ. Deglaze (flambé with some liquor).

Now serve everything on the plate along with a dash of delicious olive oil et voilà!

Enjoy your meal!

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