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    Recipe method

    Use fish bone removers to remove the bones from the fish.

    Peel and dice the shallots.

    Wash the courgettes. Cut them in half length ways and then slice in to pieces.

    Squeeze the juice from the lemon and set aside.

    Cut the coppa in to thin slice.

    Heat a frying pan, add olive oil and fry the shallots over a high heat.

    Once the shallots are transparent, add the courgettes and cook until they begin to take on a golden colour.

    Add the glass of wine and the lemon juice.

    Cook for one minute, add the coppa and then cover the pan with a lid.

    Fry the gurnard fillets in a non-stick pan for about 2 to 3 minutes on each side (cooking time will vary according to the size of your fillets).

    Season the courgettes with salt and pepper and a pinch of piment d`espelette.

    Serve the fish on top of the courgettes on large dinner plates.

    Garnish with reduced balsamic vinegar scented flavoured with truffle.

    Recipe techniques in video

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    • STEPHEN - Comment on:
      No ingredients list
    • MARTIN - Comment on:
      Hi - the list of ingredients seems to be missing!
    • PETER - Comment on:
      Can you please add the ingredients we need for making salmon and goats cheese maki rolls.
    • CHRISTINA - Comment on:
      Another day; another recipe; another mystery! No ingredients list again. What's with your IT people?
    • CHRISTINA - Comment on:
      Here we go again...no ingredients list. Please sort this out soon.
    • TANNITH - Comment on:
      Hi, tried this recipe last night but it does not tell you where to use the butter? End result = a bit dry and crumbly.
    • Un Chef de l'atelier
      Sincere apologies for the errors currently present on this recipe. We are in the process of updating our recipe system but technical issues are causing a much greater delay than anticipated. To avoid further delay accessing your class recipes, please feel free to email sylvia@atelierdeschefs.co.uk with the details of the recipes you are missing and you will then receive a PDF version of the recipe. Apologies once again for the delay and thank you in advance for your patience whilst we resolve this matter.
    • CHRISTINA - Comment on:
      There's no ingredients list! Again! That's several days running now. You're having a laugh, aren't you? I'm on the point of removing you from my list of websites to visit. You're not worth the effort.
    • PETER - Comment on:
      Can you please supply a list of ingredients for chicken and ginger yakitori.
    • CHRISTINA - Comment on:
      Come on! Buck up there! There's no ingredient list. We could make up the bit about the chicken, but the sauce shrouded in mystery. Not even Poirot could work it out!

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