Poiret de gurnard
This is my first poiret recipe.
I'm planning to improve it and brush up the recipe.
Poiret de gurnard
This is my first poiret recipe.
I'm planning to improve it and brush up the recipe.
Open in Cookpad AppSteps
- 1
The fillet of gurnard has a bone in the centre, so remove it with a boning knife.
- 2
Cut into pieces, sprinkle with salt and leave for 20 minutes.
Wipe off any moisture from the fillets.
- 3
Pour in enough olive oil to coat the whole pan.
- 4
Arrange the fish skin side down and place over a low heat.
Press the fish with a spatula or with your hands to prevent the flesh from shrinking.
- 5
Adjust the heat so that there are bubbles in the oil under the skin. Do not move it.
- 6
When the thickest two-thirds of the skin has turned white, turn it over and cook for a little longer (maybe 15 seconds).
- 7
Turn it over again, wipe off the oil and cook over medium heat until the skin is crispy.
- 8
Serve while it's still thick!
It is useful to use a scooper to remove the skin.
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