October 15th, 2010
Gurnard has been neglected as an edible fish, mainly because people think it’s ugly. Personally, the first time I saw one I thought it looked interesting and bought it on a whim. On the way home I realised I had no idea how to cook it or if it was full of tiny little bones. I needn’t have worried, gurnard has firm flesh and makes quite a good substitute for other white fish whose stocks are dwindling.
Simple Gurnard recipe:
One, half pound, Gurnard per person
a couple of sprigs of thyme
finely chopped garlic
a knob of butter
a little sea salt and black pepper
a couple of lemon wedges
Ask the fishmonger to clean your fish. Pre heat the oven to about 180 – 200º C. Put a little thyme, butter, chopped garlic and some salt and pepper into the cavity of the gurnard. Wrap the fish in silver foil and put it on a shelf in the middle of the oven for about 20 minutes (about the time it take for potatoes to boil).
Serve with potatoes and seasonal vegetables – don’t forget to squeeze the lemon wedges on the fish, if you like lemon. You could also serve this with a salad.
Otherwise, you could fillet a larger gurnard, dip the fillets in batter and then deep fry them as an alternative to cod and haddock.