Grey Gurnard Stuffed Boulogne Style Recipe

Serves/Makes: 6

Ingredients:

• 1 whole large grey gurnard, about 4 1/2 pounds (2 kg), uncleaned
• 1 ounce (30 g) butter
• 2 shallots, finely chopped
• White wine (Macon or Aligote if possible)
• 7 tablespoons (100 ml) fish fumet
• 7 tablespoons (100 ml) fresh cream
• 9 ounces (1/4 kg) pork, minced and blanched
• 2 eggs
• 6 tablespoons fresh breadcrumbs
• 3 tablespoons fresh herbs, to include parsley and chives, chopped
• 1 shallot, chopped

How to cook Grey Gurnard Stuffed Boulogne Style:

• Gut the gurnard without cutting it open more than necessary.
• Make the stuffing with the ingredients shown, stuff the fish and sew it up.
• Cover the bottom of a buttered baking dish with the finely chopped shallots and place the stuffed fish on this bed.
• Season it and sprinkle the wine over it.
• Bake it for about 45 to 50 minutes in a moderate oven 355°F / 180°C (gas 4).
• When the fish is done, remove it and keep it hot while you strain the cooking juices through a chinois and combine them with the fish fumet.
• Reduce this by a third, adding more seasoning if necessary.
• Bind it with the cream. Arrange the baked gurnard on a platter and garnish it with parsley and serve it with the sauce in a sauce boat.

Note:
The French name of this recipe is Grondin Gris Farci a la Boulonnaise. The Grey Gurnard Stuffed Boulogne Style recipe is from Boulogne (France).

Comments:
The grey gurnard is a relatively slender bodied gurnard with a sharply pointed snout. Like all gurnards it has a large head covered by protective bony plates and the lower three rays of the pectoral fins are separate and fleshy. The grey gurnard is a fast growing fish and matures early at a large size. Avoid eating immature fish (less than 24cm) and fresh (not previously frozen) fish caught during spawning season (April-August).

This recipe for Grey Gurnard Stuffed Boulogne Style serves/makes: 6

The Grey Gurnard Stuffed Boulogne Style Recipe adopted from the book North Atlantic Seafood.

Main Ingredient: Various Fish 
Preparation Method: Baked 
Cuisine: French