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

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red gurnards, whole



Lardo di Colonnata, thinly sliced






salt and pepper



butter, at room temperature









white balsamic vinegar






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.

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