Red gurnard in Carta Fata

This classic preparation concentrates all the flavours. You can use baking parchment for this preparation or you can use Carta Fata cooking film for a more modern twist.

Red gurnard in Carta Fata

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red gurnard fillets



fish stock



fennel bulbs



ripe tomatoes






salt and pepper

Preparation method

  • Lay a piece of appropriately sized Carta Fata or a roasting bag in a bowl.
  • Cut the fennel into thin rings and cut the tomatoes into quarters.
  • Place some of the fennel and tomato in the Carta Fata and lay the red gurnard fillet and fresh basil leaves on top.
  • Pour the fish stock over them and add some salt and pepper.
  • Close the bag and tie with a length of butcher's string.
  • Place in a preheated oven at 150°C and cook for approx. 6-8 minutes.

Serving suggestions

  • Lots of ingredient variations are possible with this recipe. Do make sure that the gurnard is still the star of the show.
  • As a starter or entremets, serve with a fresh herb salad and sweet and sour cucumber, for example.
  • As a main course with potato preparations.

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