Pan-fried gurnard with sage and garlic butter


by: 123Chef

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


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serves: 4

4 (12 oz-1 Ib/350-450 g) gurnard or sea robins

4 teaspoons canola oil

6 tablespoons (75 g) unsalted butter

2 cloves garlic (minced)

2 tablespoons small sage leaves

2 tablespoons lemon juice

Salt and freshly ground black pepper

Nutrition Facts
Pan-fried gurnard with sage and garlic butter

Servings Per Recipe: 4

Amount per Serving

Calories: 943

  • Total Fat: 99.1 g
  •     Saturated Fat: 59.1 g
  •     Trans Fat: 3.7 g
  • Cholesterol: 312.5 mg
  • Sodium: 62.1 mg
  • Total Carbs: 1.7 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 0.3 g
  • Protein: 15.4 g

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1.  Place the fish belly-side down on a chopping board. Make a shallow, vertical cut just behind the head of the gurnard, where the spines of the dorsal fin begin.

2.  Turn the blade of the knife horizontally toward the tail and take the dorsal fin in the other hand.

3.  Slice just under the skin through the bones of the dorsal fin, right the way along the entire length of the fish, and lift them away.

4.  Cut through the backbone where it joins the back of the head, but not all the way through the fish.

5.  Push your thumbs underneath the skin on either side of the head and pull it away slightly.

6.  Take hold of the head in one hand and the body of the fish in the other, and pull the head down toward the belly.

7.  As soon as the head becomes free, use it to help pull away the skin from the body of the fish.

8.  Pull the skin off the whole fish and right over the tail.

9.  Season the whole gurnard on both sides with some salt and pepper.

10.  Heat the oil in a large frying pan. Add the fish and 1 tablespoon (15 g) of the butter to the pan, and fry over a medium-high heat for about 4 minutes on each side until golden brown. Lift into the center of four warmed serving plates and keep warm.

11.  Pour away any remaining oil from the pan and wipe it out with a paper towel. Add the rest of the butter to the pan and, as it starts to melt, add the garlic and whole sage leaves. Return the pan to the heat and leave the butter to cook gently for about 30 seconds. Quickly add the lemon juice and some seasoning, then immediately spoon this sauce over the fish, trying to divide the bits of garlic and sage leaves equally among each plate. Serve straight away.

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