Warm smoked red gurnard

Using the same method as for smoking mackerel, we use a brine bath to marinate the fish.

Warm smoked red gurnard

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red gurnards












thyme, bay leaf, peppercorn, and juniper berry

Preparation method

  • Add the salt and all the flavourings to a pan of water bring to the boil.
  • Set aside to cool and then refrigerate.
  • Descale the gurnards, remove the intestines, and rinse the fish.
  • Place the fish in the cold brine bath and leave for 1.5 hours.
  • Dry the gurnards and lay them on baking parchment. Pierce a few holes in the baking parchment to allow the moisture to escape.
  • Create smoke in the smoke house and smoke the brined red gurnards at 50-75°C for about 20 minutes.
  • Refresh the smoke regularly to prevent acidification. 

Serving suggestions

  • As a sandwich filling.
  • As part of a salad.
  • As a starter with ravigote sauce.

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