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I always get excited about whole roast fish, and gurnard is a fish I especially like.
Gurnard is a hidden hero. It is an ugly fish, and trawlers catching gurnard in their nets used to toss it back into the sea. However, people are starting to discover the excellent qualities of this sustainable fish. It has a stunning flavour and a great texture.
Magic happens when butter is combined with soy sauce. The richness of the butter and the sweet-umami flavour of the soy sauce provides warmth and luxury to this roast dish. Adding honey, lemon juice and a little spices further heightens the flavour and elegance of the sauce.
Ingredients
- 1 medium size gurnard (about 1 kg), gutted and cleaned, head and fins removed
- 50g unsalted butter
- 1 spring onion, finely julienned
For the sauce:
- 40g unsalted butter
- 3 star anise
- 2 cloves garlic, smashed
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp lemon juice
- A pinch of five spices
Instructions
- For the sauce, heat butter in a small saucepan. Add the star anise and the garlic when the butter starts to foam. Continue to cook until the butter turns golden brown and releases a nutty aroma. Mix in the remaining ingredients, and cook until the sauce becomes syrupy. Remove from heat, and allow the spices to infuse for at least 15 mins. Strain the sauce, and season with salt and pepper. Set aside.
- Heat butter in a pan and allow it to foam. Add the gurnard to the pan and fry both sides of the fish until lightly browned. Transfer the fish to a baking tray, belly side down, and pour some of the melted butter in the pan over the fish. Roast in a preheated oven at 160°C for 15 mins until cooked. Insert a meat thermometer into the fish if you have one. The internal temperature should reach 55-60°C when it is cooked.
- Serve the fish on a warmed plate. Reheat the sauce and pour over the fish. Garnish with spring onion.
Did You Make This Recipe?
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Tag us on Instagram at @coquendum, or share a photo with the hashtag #coquendum.