Red gurnard without skin, pan-fried in lots of butter

Classic and simple, yet an ever-popular and very tasty preparation.

Red gurnard without skin, pan-fried in lots of butter

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red gurnard












salt and pepper



lemon juice




Preparation method

  • Cut the fillets off the gurnard and remove any bones using the fish bone tweezers. 
  • Season the fillets with salt and pepper.
  • Dredge the fillets first in the milk and then lightly in the flour.
  • Heat the butter in a pan; when it is no longer bubbling, fry the gurnard fillets on both sides until golden brown.
  • Baste the fillets by spooning the butter over the top.
  • Deglaze with lemon juice if desired and add some chopped parsley.

Serving suggestions

  • As a salad with a fine mesclun.
  • As a main course with Provencal tomato.

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