New Zealand Red Gurnard in Mustard – Cream – Sauce

Summary

Ingredients

• 1 fish (gurnard), about 000 g
• 2 sprigs rosemary
• 2 sprigs thyme
• 4 sage leaves
• 2 clove (s) garlic, halved
• salt and pepper

For the sauce:

• 400 ml fish stock
• 125 ml white wine, dry
• 4 cl vermouth (Noilly Prat)
• 200 ml cream
• 1 tablespoon mustard (honey mustard
• 0.5 teaspoon ½ curry (Madras curry)
• some lemon juice
• Cayenne pepper
• salt

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Instructions

1. This member of the gurnard family is primarily at home in the Indian Ocean and the western Pacific. Large populations are also found off the southern coasts of Africa and in the waters around Australia and New Zealand. The animals reach a maximum length of 60 cm and a weight of 1.5 kg. They like to meet in a swarm and then talk to each other by growling noises they make with their swim bladder.
2. First, the prickly fins and gills are removed with sturdy kitchen scissors because of their bitter substances. Be careful with this work, you prick your fins easily, germs can get into the wound and lead to infections.
3. Then the fish is washed, dried with kitchen paper and stuffed with the herbs and garlic. Season the fish inside and outside with pepper and salt in a roasting tube and seal it tightly on both sides. Prick it a few times so that the air can escape while cooking.
4. Place the fish on a baking sheet in the cold oven, making sure that the foil does not touch the oven walls. Set the temperature to 200 ° and cook the fish for 40 minutes. This fish is not very sensitive because its firm flesh can withstand being in the oven for a few minutes too long. However, if it is not fully cooked when portioning it, you will notice it very quickly from the fact that it is difficult to push the meat off the bones. No problem, put it back in the oven and wait a few minutes.
5. Before the fish is put in the oven, you should take care of the preparation of the sauce, because it takes a little more time. Bring the fish stock, white wine and Noilly Prat to the boil in a saucepan and reduce by half. Pour in the cream in stages, season the sauce with the remaining ingredients to taste and reduce to a creamy consistency over a low heat. That also takes a good 30 minutes.
6. Take the cooked gurnard out of the foil, peel it, fillet the meat, making sure that the strong bones are removed, because more is not there anyway. Spread the meat on the plates and pour the sauce over them.
7. Boiled potatoes or spaetzle and seasonal vegetables go well as side dishes.