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Roasted gurnard

The gurnard  (Chelidonichthys lucernus, Triglidae) has not only a nice look, it has a fine flesh as well.

Prepare the following ingredients:

  • two gutted gurnards
  • two onions
  • four tomatoes,
  • one lemon,
  • 30 cl of white wine,
  • few spoons of olive oil,
  • curry (or saffron),
  • salt, pepper, herbs

Slice onion, tomatoes and fennel in small pieces. Put it in a dish. Add saffron (or curry), salt, pepper and herbs. Spread olive oil, then white wine. Put slices of lemon on this vegetal layer.

Put one slice of lemon in each gurnard. Put the animals on the vegetal layer. Heat them 35 minutes in a hot oven.

A real pleasure for meal. Fennel bulbs can be replaced by sticks of celery.