Red And Blue
Such a beautiful fish! The Red or Tub Gurnard (or Roter Knurrhahn, Rode Poon, Galinette or Grondin Perlon) has a bright red body with blue, greenish pectoral fins. And isn’t the armoured head with the big eyes impressive? And on top of this they are capable of making a drumming, grunting sound.
For some obscure reason they have a poor reputation in the kitchen. You may find them as an ingredient in a stew or soup, but on its own? Not really. A pity, because it’s actually a delicious fish with firm fillets that keep their shape when prepared. Perhaps the gurnard comes with a more acquired taste (meaning that it’s not the kind of fish that is suitable for people who enjoy eating fish fingers). Some say the taste reminds them of shrimps, which would be interesting, given the Gurnard feeds on crabs, shrimps and other invertebrates living in the sediment.
We combine the Gurnard with shrimps and a classic Bisque, made with the shells of unpeeled shrimps. Agreed, it’s a bit of extra work, but it’s worthwhile.
Wine Pairing
A glass of Pinot Blanc or Gris will be a nice accompaniment to the dish. Light and fresh with a touch of sweetness. Chablis will also be nice.
What You Need
- 2 Gurnards (preferably cleaned)
- Butter
- For the Bisque
- 200 grams of unpeeled small grey shrimps
- 1 small Tomato
- 1 Shallot
- Olive oil
- Bouquet Garni (thyme, bay leaf, parsley)
- Cognac
What You Do
Start by peeling the shrimps. It’s a very simple, mindfulness exercise. Remove the heads and discard. Use the shells for the bisque and transfer the bodies of the shrimps to the refrigerator. Chop the shallot and the tomato. Gently glaze the shallot for 10 minutes or so in olive oil. Add the shells and increase the heat for a few seconds. Add the tomato, some water and the bouquet garni. Allow to simmer for 20 minutes. Pass the liquid through a fine sieve. Make sure you get all the lovely juices. Add a splash of cognac and reduce the liquid until it’s powerful. Cool and store in the refrigerator.
In a non-sticky pan heat some butter and fry the gurnards. Isn’t the colour beautiful? In parallel warm the bisque. Just before serving add the shrimps. Don’t cook them (cooking will make them rubbery), just a bit of warmth will do the trick.
Serve the gurnard on a warm plate and dress with the bisque and shrimps.
Cook and Drink 
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