Artist’s Palate: Langlands & Bell’s braised gurnard with patacones
British artists Langlands & Bell have worked together for four decades, producing quietly provocative works ranging from monochrome sculptures to an interactive animation of Osama bin Laden’s house (which earned them a Turner prize nomination in 2004). Like their partnership, their recipe of choice is an ingenious pairing – this time between gurnard, a prehistoric-looking fish, and patacones, fried slices of bananas or plantains. ‘It’s based on meals we have eaten in Cartagena, Colombia, where fish and bananas of many kinds are regularly eaten together,’ they explain. Often prepared at Untitled, a modernist summer retreat of their own design in the Kent Weald, the dish is served with typographic napkins – a housewarming gift from architect Amanda Levete – and best paired with ‘a light beer, a dry Biddenden’s cider, or a Sauvignon blanc’.
Method
This recipe can be prepared by two people making one part each, or by one person if the patacónes are prepared beforehand and cooked while the fish is in the oven.
Gurnards are sustainable, prehistoric-looking fish with firm white flesh and subtle flavour that combines very well with other ingredients. We prefer them whole because it’s easier to check their freshness, because they look great and the head and bones contribute a lot of extra flavour to the liquor or juice of the dish. Ask your supplier to scale, gut, and clean the fish removing the fins, but leaving the head and tail on. Keep in a cool place until you have prepared the vegetables.
Braised gurnard
Serves 6
100ml olive oil
100g unsalted butter (we prefer goats’ butter because its lightness combines well with fish)
2 medium onions, medium sliced
4-5 sticks celery, cut into 3cm pieces
2 large potatoes, peeled and sliced into 2cm pieces (a firm waxy potato such as Nicola is best)
2 large carrots, cut into 2cm pieces
3 bay leaves
1.5kg whole gurnards
sea salt, freshly ground black pepper
2 glasses dry white wine
1 large pinch saffron
Use a large heavy oven-proof dish with a lid (we use a large white Le Creuset casserole).
Put on the stove over a low heat with the oil and butter and add the vegetables and bay leaves.
Gently turn the vegetables in the oil and butter and allow to soften in the heat for 10 mins without browning them.
Season the fish with salt and pepper and place in the pan with the vegetables.
Add the wine and the saffron, cover the dish and heat gently to a simmer. Then put the casserole into a medium preheated oven and cook for 30-40 mins depending on the size of the fish.
Once cooked, the fish can be easily lifted out and separated from the bone or served whole individually with the vegetables.
Patacones
Serves 6
3 green plantains (platanos verdes) or 6 good-sized green bananas
500ml sunflower oil
300ml heavily salted water (put 1 tbs salt in 300ml warm water, stir vigorously, and leave to cool)
sea salt
a small handful of coriander leaves, washed and loosely chopped
4 limes, cut into wedges
To peel the plantains, cut off stalk part and run the point of knife blade lengthways along the seams of the banana at skin depth to split apart and remove. Separating the skin from the flesh can be a slightly fiddly operation but it’s worth it. Beware, bananas have a tendency to stain permanently.
Cut the peeled plantains or bananas diagonally into 1cm-thick slices and gently ‘half-cook’ in batches in the hot oil in a deep frying pan or shallow saucepan for about 5 mins until slightly softened. The oil should be bubbling, but don’t allow the bananas to brown.
Remove each batch of bananas from the oil once ‘half-cooked’ and set aside on kitchen paper to cool slightly.
As soon as you can handle the cooling slices individually, crush each one under the blade of a large knife on a breadboard so that they split apart slightly but don’t beak into pieces.
Dip each slightly crushed slice of banana into the heavily salted water and set aside for 10 mins on folded kitchen paper to dry while you ‘half-cook’ the rest. When all the bananas have dried off to the touch, cook again in the oil until light golden brown in colour (about 3-4 mins).
Sprinkle with sea salt and the chopped coriander and serve everything on large white plates with lime wedges and hot chilli sauce on the side.
As originally featured in the July 2017 issue of Wallpaper* (W*220)
INFORMATION
For more information, visit the Langlands & Bell website
Wallpaper* Newsletter
Receive our daily digest of inspiration, escapism and design stories from around the world direct to your inbox.
TF Chan is a former editor of Wallpaper* (2020-23), where he was responsible for the monthly print magazine, planning, commissioning, editing and writing long-lead content across all pillars. He also played a leading role in multi-channel editorial franchises, such as Wallpaper’s annual Design Awards, Guest Editor takeovers and Next Generation series. He aims to create world-class, visually-driven content while championing diversity, international representation and social impact. TF joined Wallpaper* as an intern in January 2013, and served as its commissioning editor from 2017-20, winning a 30 under 30 New Talent Award from the Professional Publishers’ Association. Born and raised in Hong Kong, he holds an undergraduate degree in history from Princeton University.
-
Wallpaper* beauty editor Hannah Tindle’s eclectic gift guide
Wallpaper* beauty editor Hannah Tindle ideas for festive gifting include a scalp-stimulating hairbrush, a mid-century ‘party’ ashtray and an archival poster for Stanley Kubrick’s Eyes Wide Shut
By Hannah Tindle Published
-
The making of ‘Queer’: Daniel Craig and Luca Guadagnino in conversation
As the reimagining of William Burroughs’ book, 'Queer', hits cinemas, Wallpaper* speaks to director Luca Guadagnino, screenwriter Justin Kuritzkes and star, Daniel Craig about bringing the text to life
By Nick Levine Published
-
Nicène Kossentini’s disappearing desert landscapes win Richard Mille Art Prize 2024
Meet the Richard Mille Art Prize 2024 winner, and see all the shortlisted works, showcased by Louvre Abu Dhabi
By Simon Mills Published
-
Artist’s Palate: Cerith Wyn Evans’ recipe for Laverbread
Deep-dive into Cerith Wyn Evans’ gleaming, gelatinous recipe for Laverbread, as seen in this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
By Harriet Lloyd-Smith Last updated
-
Helen Pashgian’s recipe for summer corn
Try Light and Space artist Helen Pashgian’s characteristically precise recipe for ‘summer corn’, as seen in this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
By Harriet Lloyd-Smith Last updated
-
Artist’s Palate: Dolce & Gabbana’s pasta alla Norma
‘We like the simplest recipes of the Sicilian tradition,’ say designers Domenico Dolce and Stefano Gabbana of their choice of pasta alla Norma for this month’s Artist’s Palate. Here, the recipe to make the definitively Italian dish yourself
By TF Chan Last updated
-
Artist’s Palate: Cooking Sections’ ‘Back to Earth’ tomatoes on toast
Enjoy Cooking Sections’ tomatoes on toast (pictured with a Seaweed Seeper), which is served at The Magazine alongside chickpea tabbouleh, and rhurbarb and quinoa cake. As seen in this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
By TF Chan Last updated
-
Artist’s Palate: Dominique Gonzalez-Foerster’s recipe for omelette aux frites
Travel to a new dimension with Dominique Gonzalez-Foerster’s recipe for omelette aux frites. As seen in this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
By Harriet Lloyd Smith Last updated
-
Artist’s Palate: Shilpa Gupta’s recipe for methi thepla
‘This simple homemade bread is my childhood favourite comfort food,’ says Mumbai-based artist Shilpa Gupta of her methi thepla recipe for this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
By Harriet Lloyd-Smith Last updated
-
Bosco Sodi’s recipe for Brussels sprouts
Gather round for Bosco Sodi’s simple yet imposing recipe for Brussels sprouts.
By TF Chan Published
-
Mickalene Thomas’ recipe for duck with chimichurri
Try Mickalene Thomas’ take on a much-cherished recipe for duck with chimichurri. As featured in our monthly Artist’s Palate series, a Wallpaper* homage to our favourite contemporary art
By Pei-Ru Keh Last updated