Gastronomixs

Brochette (skewers) of red gurnard fillets

The red gurnard is a tasty fish that lends itself perfectly to a summery preparation on the barbecue. Here is a variant using the Indian herbal mixture vadouvan which consists of curry leaf, fenugreek, mustard seeds, garlic, onions, and cumin seed. It is characterised by a spicy, slightly sweet and smoky taste.

Brochette (skewers) of red gurnard fillets

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Ingredients

1

kg

red gurnard fillet

30

g

vadouvan

50

ml

olive oil

 

 

teppo kushi (bamboo skewers)

Preparation method

  • Mix the olive oil with the vadouvan and heat on a low heat to infuse.
  • Mix the red gurnard with the marinade and marinate for at least an hour.
  • Wipe the marinade off the red gurnard fillets and cut into even pieces.
  • Now skewer the red gurnard pieces on the teppo kushi and grill on a barbecue.

Serving suggestions

  • As a hot barbecue starter with a green sauce.
  • As part of a main dish. Delicious with pilaf and pickled vegetables.

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