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| Gurnard |
| Chelidonichthys kumu |
| Also Known As: : Latchett, Houbou, Grondin, Knurrhahn Roter, Kaponi, Gallinella |
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Home Delivery Pricing: See 'Weekly Fresh Offerings' for chilled availability & price.
See 'Residential Product List' for frozen pricing |
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Product Description:
Smallish fillets - pink in colour with moist flesh, delicate texture and low fat content. Flakes easily and has a mild, pleasant flavour. It's very popular with small children.
Should be used with recipes that accentuate the delicate flavour, making sure it's not overpowered.
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Suited Cooking Methods:
Steam, Poach, Sautee, Bake, Grill-BBQ |
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Suggested Wine accompaniment:
Verdelho, Young Semillon, Lightly wooded Chardonnay |
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| Storage, Handling & Defrosting Recommendations: |
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Chilled Fish:
Keep well chilled - As close to 0 °C as possible. Fish received whole should have the gills and stomach contents removed as quickly as possible to help retain product quality and shelf life. |
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Frozen Fish:
Store at - 18 °C. Ideally the fish should be packed in a vacuum bag with the seal intact. Alternatively the fish can be well wrapped in cling film and kept in a Zip-lock bag to avoid dehydration and freezer burn. It is recommended that fish be cooked from frozen or a semi-frozen state to retain succulence. |
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| Recipes: |
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Gurnard Fillets with Shrimp Sauce
Yield: 2 Servings
Ingredients:
1 lb Gurnard fillets
1 cup Flour
1 x Egg
1/2 cup Milk
1 1/2 cup Fin e crumbs
3 tbl Butter
3 tbl Flour
1 cup Heavy cream
1/2 cup Fish stock
1/4 cup Sherry
1/2 x Taspoon salt
1/2 lb Baby shrimp
1 cup Oil
Method:
Wash & dry fish; dust with flour. Mix egg with milk. Dip fish into egg/milk mixture. Dredge in crumbs. Reserve. Heat butter in pan. Add 3 Tbls. flour & stir into paste (roux). Cook 2 minutes. Add cream, stock & sherry. Simmer until thick. Add salt & shrimp. Simmer 5 minutes. Heat oil in skillet. Fry fish in oil for 1 1/2-2 minutes each side. Place on platter. Pour half the sauce over fish. Serve remainder separately.
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