4 red gurnard, gutted
1 large onion, thinly sliced
a little olive oil
3/4 cup (150 ml) 5 fl oz fish stock
1 glass dry white wine
1 tablespoon cream (optional)
1 large onion, thinly sliced
a little olive oil
3/4 cup (150 ml) 5 fl oz fish stock
1 glass dry white wine
1 tablespoon cream (optional)
for the stuffing
8 oz (250 g) lean smoked bacon, de-rinded and finely chopped
1 small onion, grated
1 large egg
6 tablespoons breadcrumbs
1 teaspoon thyme, finely chopped
2 teaspoons parsley, finely chopped
1 tablespoon lemon juice
Freshly ground black pepper
1 small onion, grated
1 large egg
6 tablespoons breadcrumbs
1 teaspoon thyme, finely chopped
2 teaspoons parsley, finely chopped
1 tablespoon lemon juice
Freshly ground black pepper
method
1. Pre heat the oven to gas mark 6, 400°F (200°C).
2. First make the stuffing. Fry the bacon gently in a heavy pan until the fat runs. Add the grated onion to the sizzling bacon so that it cooks in the bacon fat until soft but not brown.
3. Beat the egg in a mixing bowl, add the breadcrumbs, bacon, onion, thyme, parsley and lemon juice to make a moist stuffing - add a little fish stock to moisten more if necessary - and season to taste with pepper.
4. Wash the fish and pat dry with kitchen paper. Fill the belly cavities with the stuffing.
5. Scatter the sliced onion over the base of a lightly oiled casserole or baking dish. Arrange the gurnard on top and pour in the stock and wine
6. Brush the backs of the fish with oil and bake for between 25 and 30 minutes or until the fish are cooked. '
7. Transfer the fish to warmed plates and keep warm while you boil the baking juices and onion down to a thick creamy consistency.
8. Remove from the heat whisk in the cream if using, and spoon a little of the sauce alongside each fish.
Serve straight away.
2. First make the stuffing. Fry the bacon gently in a heavy pan until the fat runs. Add the grated onion to the sizzling bacon so that it cooks in the bacon fat until soft but not brown.
3. Beat the egg in a mixing bowl, add the breadcrumbs, bacon, onion, thyme, parsley and lemon juice to make a moist stuffing - add a little fish stock to moisten more if necessary - and season to taste with pepper.
4. Wash the fish and pat dry with kitchen paper. Fill the belly cavities with the stuffing.
5. Scatter the sliced onion over the base of a lightly oiled casserole or baking dish. Arrange the gurnard on top and pour in the stock and wine
6. Brush the backs of the fish with oil and bake for between 25 and 30 minutes or until the fish are cooked. '
7. Transfer the fish to warmed plates and keep warm while you boil the baking juices and onion down to a thick creamy consistency.
8. Remove from the heat whisk in the cream if using, and spoon a little of the sauce alongside each fish.
Serve straight away.
serving amount
serves 4
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