Gastronomixs

Roulade of red gurnard with anchovy butter

In this component, the gurnard is prepared whole and it looks amazing on the table. You can prepare it either in the oven or on the barbecue.

Roulade of red gurnard with anchovy butter

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

5

 

red gurnards, whole

 

 

Lardo di Colonnata, thinly sliced

 

 

thyme

 

 

salt and pepper

100

g

butter, at room temperature

40

g

anchovies

20

g

capers

 

 

white balsamic vinegar

 

 

oregano

 

 

white peppercorns

Preparation method

  • Finely grind the anchovies and capers in the food processor.
  • Add the butter, balsamic vinegar, and oregano and season with freshly-ground white pepper.
  • Clean the red gurnards and pat dry.
  • Season the red gurnards with salt and pepper and sprinkle thyme inside the belly.
  • Wrap the Lardo de Colonnata around the fish.
  • Preheat the oven to 180°C.
  • Cook the roulades in the oven for 12 minutes and turn the fish over halfway through the cooking time.
  • Pipe the anchovy butter over the fish and serve immediately.

Serving suggestions

  • As a main course served with potato salad.
  • As a main course with components of sweet peppers, tomatoes, fennel, cucumber, green herbs, or carrots.

Previous page