Red Gurnard Fillets with Orange Hollandaise Sauce and Samphire

Cut the fillets into halves  Picture   and use some long nosed pliers or tweezers to pull out any bones. Paint the fillets with olive oil and season with salt and pepper. Wash the samphire in cold water and snip off any brown bits. Cut some segments from one of the oranges.

Make the Hollandaise Sauce  Recipe   but with the following changes: use a tablespoonful of fresh orange juice rather than the lemon juice and add some grated orange. When the sauce is ready season with more fresh orange juice.

Steam the samphire for a couple of minutes only. Fry the Gurnard fillets face down in a little olive oil for about four minutes. Turn over and fry for a further three minutes.

Put some samphire on to server dishes, lay the fillets on top, spoon on some of the orange Hollandaise, add the orange segments and serve  Zoom  .