bernard gurnard

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.


About Mad Dog
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2 Responses to Gurnard

  1. Audrey says:

    You have just eaten my great-great-great-great-great-great-great….grandmother…!

  2. Mad Dog says:

    Well she didn’t protest!

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