After decades spent away from dinner tables, gurnard have become more popular by chefs in top restaurants and hotels as a sustainable (and tasty) fish options.
With a unique and tangible flavour and meaty texture that holds a delicate flavour with residual earthy undertones that can be matched perfectly with other earthy ingredients like porcini or artichokes and is complemented by ingredients with sharpness such as onions, white wine and lemon.
Cooking tips
Gurnard is perfect for roasting whole – You will probably need one gurnard per diner.
If you decide to fillet your gurnard, be careful of their spiky fins which can easily cut your hand. The flesh lends itself well to one-pot dishes, such as a stew or bouillabaisse as it is able to stand up to relatively long cooking times
While gurnard fillets are ideal for grilling or pan-frying, start skin down in the skillet to ensure the skin is nice and crisp.
Top tip
If you are filleting your gurnard, watch out for their spiky fins which can easily cut your hand
Perfectly Paired
Try with our 2019 Bourgogne chardonnay by Chateau du Gray
