Gastronomixs

Smoked red gurnard

Smoking the whole fish keeps the flesh nice and juicy.

Smoked red gurnard

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Ingredients

10

 

red gurnards

3

litres

seawater (or water with 8% sea salt)

As needed:

 

smoker and woodchips

Preparation method

  • Remove the intestines from the fish and rinse the fish thoroughly.
  • Brine the fish in the seawater for 2.5 hours.
  • Pat dry with kitchen towel.
  • Hang the gurnard on the hooks, pushing the hook through the lower jaw.
  • Smoke in a smoker for about 30 minutes between 60-70°C, or until the gurnard is cooked as desired.

Serving suggestions

  • As a component in a salad with scorched spring onions, beansprouts, carrots, and noodles.
  • In a composition with components of basmati rice, cabbage, soya sauce, and onion, for example.

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