Prawn Stuffed Gurnard
My very feeble attempt to recreate a magnificent dish by @piquenique32 : prawn stuffed gurnard.
Yield2 servings
Ingredients
For the prawn mousse
For the fish
For the prawn oil
Directions
- 1
Fillet the fish as shown in this reel.
- 2
Blend all ingredients for the prawn mousse and add a drizzle of herb oil for colour. Pipe the stuffing onto one side of the fish fillet as demonstrated and wrap tightly into a roll with cling film. Steam for 15 minutes.
- 3
Colour the shells and reserve, then colour the vegetables and herbs. Return the shells to the pan and flambé with brandy. Add the oil and bring to 80C. Pour into a container and let infuse overnight. Pass through a cheese cloth. Drizzle the oil over the cooked fish and enjoy!
