Gurnard fillets with horseradish crust
A very easy and quick fish supper with a spicy kick. By Matt Tebbutt From Saturday Kitchen Ingredients For the vermouth sauce 25g/1oz butter gurnard bones, chopped 1 banana shallot, peeled and diced 125ml/4fl oz vermouth 2–3 fresh thyme sprigs 2–3 whole peppercorns 100ml/3½fl …