Tartare of red gurnard with saffron oil

Pure flavours with earthy tones characterise this component.

Tartare of red gurnard with saffron oil

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!




red gurnard fillet






olive oil



salt and pepper

Preparation method

  • Toast 1 gram of saffron in a dry pan and then mix it with the olive oil.
  • Heat to 40°C and leave to infuse for half an hour. Then set aside at room temperature to continue infusing for another three days.
  • Remove the skin from the red gurnard fillet and chop the fish into a coarse tartare.
  • Season with a salt and pepper, and add the saffron oil.
  • Serve with black olive powder and almond powder (optional).

Serving suggestions

  • Served as an amuse bouche in a cone.
  • As a component in a starter, for instance with components of tomato, quinoa, carrot, cucumber, or fennel.

Previous page