Tub Gurnard
Category
COOKING EVERY FISH IN THE WORLD BIN: Chelidonichthys lucerna
FR: Grondin perlon
GER: Roter Knurrhahn
IT: Gallinella / capone gallinella
ESP: Bejel / perlón
CRO-SRB: Lastavica prasica
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Ingredients (serves 2):
1kg whole gurnard
250g peeled prawns / shrimp
70g egg whites
3g salt
150g double cream
Green herb oil
Prawn oil
250g prawn heads & shells
1 red pepper
1 chopped shallot
3 garlic cloves
Fresh rosemary & bay leaf
Dash of brandy
50ml neutral oil
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Recipe:
1. Fillet the fish as shown in this reel.
2. Prawn mousse: blend all ingredients and add a drizzle of herb oil for colour. Pipe the stuffing onto one side of the fish fillet as demonstrated and wrap tightly into a roll with cling film. Steam for 15 minutes.
3. Prawn oil: colour the shells and reserve, then colour the vegetables and herbs. Return the shells to the pan and flambé with brandy. Add the oil and bring to 80C. Pour into a container and let infuse overnight. Pass through a cheese cloth. Drizzle the oil over the cooked fish and enjoy!