Whole gurnard recipes

Jamie Oliver's Posh Fish Pie

Jamie Oliver's Posh Fish Pie

5 kg whole live lobster , from sustainable sources (I used frozen lobster tails). 1 kg mixed fish fillets and seafood , such as smoked haddock, scallops, salmon, bass, gurnard, lemon sole, skin off and pin-boned, from sustainable sources. 5 kg whole live lobster , from sustainable sources (I used frozen lobster tails). 1 kg mixed fish fillets and seafood , such as smoked haddock, scallops, salmon, bass, gurnard, lemon sole, skin off and pin-boned, from sustainable sources
Chef For All Seasons pop up @ Ronnie’s: Review

Chef For All Seasons pop up @ Ronnie’s: Review

Sadly, though, the egg was a little overcooked, and the whole thing was underseasoned. a rich, fennel infused broth that surrounded a small piece of gurnard fillet, along with cockles, mussels and scallops – all perfectly cooked…
Tuscany

Tuscany

Cacciucco, as with any other Italian dish, has its variations some people use cuttlefish, octopus, conger eel, smooth dogfish and gurnard, along with a whole clove of garlic
Tangy Fish Soup/Balık Çorbası

Tangy Fish Soup/Balık Çorbası

We liked the extra kick of the juice of one whole lemon - and it was a juicy one. The recipe suggests whiting/mezgit, gurnard/kırlangiç, or monkfish/fener
Private Lessons

Private Lessons

We also enjoyed your company enormously and found the whole experience very enjoyable. "Paul and CarolineSouthampton, Hampshire, February, 2015Round and flat fish filleting, gurnard, crab preparation, Normandy stew cooking and fish pan-frying
CREAMY FISH PIE

CREAMY FISH PIE

(we chose this salmon, Gurnard* and undyed smoked haddock mix). Gurnard is a cheaper white fish (although slightly more pink) than cod or haddock

Fish Pie No 1 - Jamie Oliver

1 whole nutmeg, for grating. 1 kg (2lb 4oz) fish fillets, skinned and pin-boned (Jamie recommends gurnard, coley, pouting and trout - I used pouting, trout, sea bass and responsibly sourced smoked haddock). 1 whole nutmeg, for grating. 1 kg (2lb 4oz) fish fillets, skinned and pin-boned (Jamie recommends gurnard, coley, pouting and trout - I used pouting, trout, sea bass and responsibly sourced smoked haddock)

Moroccan fish tagine

1 tsp whole cumin seeds. 500 g mixed firm fish, such as monkfish, gurnard, mackerel. 1. To make the harrissa put the chillies, garlic, lemon juice and olive oil into a food processor and blend into a rough paste

Sarsuela

heat the olive oil in a heavy-based casserole, add the whole fish and the orange zest and fry, mashing the fish down with back of a spoon, until deep brown