Gurnard fillets with a potato, garlic, and saffron broth

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by: karen






Gurnard flesh is described as firm and tender when cooked. The fish serves as an adequate replacement to rascasse, or scorpionfish, in bouillabaisse.




ingredients

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serves: 4

1/4 cup extra virgin olive oil

4-6 sprigs of oregano (plus 1 1/2 teaspoons chopped oregano)

1 small head of garlic (broken into cloves)

1/4 cup dry white wine

1 leek (cleaned and sliced)

1 1/4 lb (550 g) potatoes (peeled and thickly sliced)

2 1/2 cups (600 ml) Fish Stock or Chicken Stock

1 pinch of saffron strands

4 (1-lb/450-g) gurnard (or sea robins, cleaned and filleted)

2 tablespoons Rouille

1 teaspoon capers in brine (drained and rinsed)

Salt and freshly ground black pepper

Nutrition Facts
Gurnard fillets with a potato, garlic, and saffron broth

Servings Per Recipe: 4

Amount per Serving

Calories: 412

  • Total Fat: 19.2 g
  •     Saturated Fat: 3.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 95.7 mg
  • Sodium: 429.4 mg
  • Total Carbs: 32.1 g
  •     Dietary Fiber: 5.3 g
  •     Sugars: 3.7 g
  • Protein: 25.8 g
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preparation

1.  With the back of the fish facing you, make a cut behind the back of the head, down to the backbone, using a sharp, thin-bladed, flexible knife.

2.  With the knife still in place, turn it toward the tail and start to cut away the fillet. As soon as the whole blade of the knife is underneath the fillet, put your other hand flat on top of the fish and cut it away in one clean sweep, keeping the knife as close to the bones and as flat as possible.

3.  Lift off the fillet, then turn the fish over and repeat the princess.

4.  Heat 2 tablespoons of the oil in a medium saucepan. Add the oregano sprigs and unpeeled garlic cloves and cook for 2 minutes, until the garlic is lightly browned. Remove the pan from the heat and let cool a little, then add the wine. Return to the heat and boil rapidly until it has almost completely evaporated. Add the leek to the pan and cook, stirring, for 1 minute. Add the sliced potatoes with the stock, saffron, and some seasoning, then cover and let simmer for 15 to 20 minutes, until the potatoes are tender.

5.  Shortly before the potatoes are ready, heat the rest of the olive oil in a large frying pan. Add the gurnard fillets, skin-side down, and fry for 2 minutes, until lightly browned. Turn over and fry for another minute or until they are cooked through and lightly browned on both sides.

6.  Put the rouille into a small bowl and whisk in 1/4 cup of slightly cooled cooking liquid from the pan of potatoes. Stir this back into the pan and cook over a gentle heat for about 1 minute; take care not to let it boil or it will curdle. Divide the potatoes and their liquid among four warmed soup plates and place the gurnard fillets on top. Sprinkle with the capers and chopped oregano, and serve.

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