Ingredients

• 350 g gurnard fillets
• 250 g fresh shelled broad beans
• 1 pc red onion
• 100 g flour
• 50 g rice starch
• 2 pcs saffron sachets
• sugar cane
• extra virgin olive oil
• peanut oil
• salt
• pepper

For the recipe of the saffron gurnard nuggets, peel the onion, chop coarsely and marinade it.
with 1 tablespoon of brown sugar, a pinch of salt, 3-4 tablespoons of olive oil and 3 tablespoons of vinegar for 30 minutes. Blanch the beans for a couple of minutes, peel them and blend them with 4-5 tablespoons of water and a drizzle of olive oil, adjusting with salt. Prepare a batter by mixing the rice starch, flour and saffron in 150 g of water. Cut the fillets into morsels, pass them in the saffron batter and fry them in abundant hot peanut oil for a couple of minutes; drain them on kitchen paper and add salt. Serve freshly made with marinated onion and broad bean sauce.

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