Although full of flavour, gurnard does not enjoy the same popularity as other white fish, such as cod, sea bass and turbot. As a result, gurnard is significantly cheaper than these fish per kilo and a more sustainable choice. Using a sous vide method to cook gurnard will prevent it from drying out.
- Preheat the water bath to a temperature of 53⁰C.
- Remove the head and fins from the gurnard. Once these are removed, the fish can be cooked whole or cut into fillets. For a main, you will probably need one gurnard per portion.
- Add seasoning and seal inside a vacuum bag with a little oil.
- Place the bag in the water bath and leave to cook for 30 minutes.
- Take the gurnard out of the vacuum bag. Dry carefully using kitchen paper and serve.
To flavour the fish, try placing different herbs, spices and seasonings inside the vacuum bag. Thyme, rosemary and garlic would be a good combination and lemon zest would also work well.
Using butter instead of oil will produce a richer taste. Beurre noisette would work particularly well with the flavour of the gurnard.
For a crispy skin, place the sous-vide gurnard skin-side down in a hot frying pan and fry for 30 seconds, then serve.
Due to its firm flesh, gurnard works well in stews and it is particularly associated with the traditional Provençal dish, bouillabaisse. It is also delicious on its own, especially when paired with earthy flavours as in Paul Foster’s recipe for Roast gurnard with Brussels sprout leaves and winter mushrooms.
Recipe courtesy of www.greatbritishchefs.com