Gurnard with anchovy ajo blanco


Created by our amigos at Spanish Particular, a permanent Pop up in Brockley, South East London. The team Dioni Martinez & Jose Ricarte were born in Elche, a city recognised by the World Heritage for its cultural and gastronomic delights and have a long history with tasty Spanish cuisine.

Serves 4


  • 125 grams Almonds
  • Bread (day old)
  • 2 garlic cloves
  • 200ml water
  • Olive oil
  • Sherry vinegar
  • 4 anchovy fillets
  • 80 grams piquillo peppers
  • 160 grams jersey royals
  • 30 grams samphire
  • 4 gurnard fillets


    1. To make anchovie ajo blanco: in a blender jug, mix the almonds, bread (soaked in water and drained), chopped garlic cloves and blend well for 2 minutes. Add the water and keep blending. Once you have a well combined paste/sauce, add the oil slowly to emulsify. Add a splash of a good quality sherry vinegar and season with salt and pepper. Chop the anchovies and mix with the sauce.
    2. Preheat the oven to 200C and roast the jersey royals cut in half, seasoned with olive oil, salt, pepper and your favourite herb, for about 45 min, depends on the size of your potatoes.
    3. Once your potatoes are almost ready, in a frying pan over a medium-high heat, start cooking the gurnard with a good splash of olive oil. Make sure your pan is hot and start with skin side and cook for 3-5 minutes, then turn the fillets and cook for an extra minute, set aside. In the same oil cook the samphire and piquillo together over a high heat for 30 seconds stirring all the time to don’t burn them.
    4. To plate the dish, we usually first place the ajo blanco, then a base with the potatoes, piquillo and samphire and the fish on top, season and finish with a piece of lemon.