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

Print Recipe Pin Recipe

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.

Also Like

New Zealand Brownies

The perfect new zealand brownies recipe with a picture and simple step-by-step instructions. More...

Covert New Zealand Steaks

The perfect covert new zealand steaks recipe with a picture and simple step-by-step instructions. More...

New Zealand Style Porridge

The perfect new zealand style porridge recipe with a picture and simple step-by-step instructions. More...

Chocolate Mudcake, New Zealand Chocolate Cake

The perfect chocolate mudcake, new zealand chocolate cake recipe with a picture and simple step-by-step instructions. More...

Crumbly New Zealander Spinach with Mashed Potatoes

The perfect crumbly new zealander spinach with mashed potatoes recipe with a picture and simple step-by-step instructions. More...

Mustard – Cream – Sauce

The perfect mustard – cream – sauce recipe with a picture and simple step-by-step instructions. More...

Gnocchi in Cream and Mustard Sauce

The perfect gnocchi in cream and mustard sauce recipe with a picture and simple step-by-step instructions. More...

Red Pepper Cream Sauce

The perfect red pepper cream sauce recipe with a picture and simple step-by-step instructions. More...

Mustard Sauce

The perfect mustard sauce recipe with a picture and simple step-by-step instructions. More...

Mustard Cream

The perfect mustard cream recipe with a picture and simple step-by-step instructions. More...

Chicken Legs in Mustard – Cream – Sauce

The perfect chicken legs in mustard – cream – sauce recipe with a picture and simple step-by-step instructions. More...

Chicken Strips in Mustard and Cream Sauce

The perfect chicken strips in mustard and cream sauce recipe with a picture and simple step-by-step instructions. More...

Coarse Bratwurst in Mustard – Cream – Sauce

The perfect coarse bratwurst in mustard – cream – sauce recipe with a picture and simple step-by-step instructions. More...

Fish Fillet in Mustard – Cream Sauce

The perfect fish fillet in mustard – cream sauce recipe with a picture and simple step-by-step instructions. More...

Fondue Sauce `Mustard – Cream with Dill`

The perfect fondue sauce `mustard – cream with dill` recipe with a picture and simple step-by-step instructions. More...

Lamb Salmon with Mustard and Cream Sauce

The perfect lamb salmon with mustard and cream sauce recipe with a picture and simple step-by-step instructions. More...

Rigatoni with Chicken in Mustard – Cream Sauce

The perfect rigatoni with chicken in mustard – cream sauce recipe with a picture and simple step-by-step instructions. More...

Roast Pork in Mustard – Cream – Sauce

The perfect roast pork in mustard – cream – sauce recipe with a picture and simple step-by-step instructions. More...

Salmon with Mustard-dill-cream Sauce

The perfect salmon with mustard-dill-cream sauce recipe with a picture and simple step-by-step instructions. More...

Sausage – Strips in Mustard – Cream Sauce

The perfect sausage – strips in mustard – cream sauce recipe with a picture and simple step-by-step instructions. More...