Gastronomixs

Steamed red gurnard fillets with remoulade

A classic and very tasty. You can also serve the gurnard fillets in a steam basket for an extra special touch.

Steamed red gurnard fillets with remoulade

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Ingredients

500

ml

herb stock

10

 

red gurnard fillets

1

 

egg yolks

1

tbsp

mustard

10

ml

Worcestershire sauce

300

ml

olive oil

 

 

salt and pepper

 

 

Tabasco sauce

 

 

parsley, chervil, and tarragon

 

 

gherkins, capers, and onions

Preparation method

  • Bring the herb stock to the boil and place the steam basket with gurnard fillets on top.
  • Keep the stock just very gently simmering and steam the fillets for about 10 minutes (once the skin starts to come off, the fillets are cooked).
  • Finally, smear a little olive oil onto the fillets.
  • Use the other ingredients to make a spicy remoulade sauce.

Serving suggestions

  • As part of a starter, for example with components of fennel, radish, or celery.
  • As a Thai variant with ginger and soya.

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