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Scale the gurnard before gutting and filleting the fish, if the fishmonger has not already done these tasks for you. Cut the fish into chunks of 75g and season with sea salt.
Gurnard was one of those that was plentiful, cheap and tasty. As a result more people started ordering it, and so it became part of the British chef’s repertoire. ...
For the gurnard, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with sunflower oil. Heat to 180C. (To check the oil is at the right temperature, drop a cube of bread ...
1 gurnard, about 2kg, descaled gutted, filleted, pin-boned and trimmed. Zest of 1 lemon. 12 sage leaves. 12 slices of pancetta. Sea salt and freshly ground black pepper. For the parsnip mash: ...
Add the onions, garlic and oregano and sweat for 5 minutes, or until soft. Add the tomato purée and cumin and cook for a further 2 minutes. Next, add the peppers and saffron and mix well, then ...
Gurnard, or sea robin, is an odd-looking fish that resembles a bird or a flying fish because of how it swims. In the past, the fish was not as popular, but now, ...
Gurnard is still underrated, and the larger fish have great eating qualities either simply pan-fried or deep-fried like this – so don't ignore them if you spot them on the fishmonger's slab.
This aromatic pasta dish pairs gurnard with parsley, garlic, tomatoes and a seaweed called sea spaghetti. It's also good with monkfish, sea bass and bream.
Gurnard makes a nice change from the usual suspects, but the idea is to buy the best and freshest fish available on the day. You could cook the fish in the oven or on a kettle barbecue. Ingredients. 1 ...
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