Can I prepare the gurnard with homemade herb salt in advance?

Yes, you can prepare the dish in advance and reheat it later in the oven. Store the gurnard and vegetables in the refrigerator and heat them for 20 to 25 minutes in the oven at 195 degrees Celsius.

Do I need to scale and skin the gurnard before baking it in the oven?

It is recommended to scale and skin the gurnard before baking it in the oven, as the scales and skin can give a bitter taste to the dish.

Gurnard from the oven with homemade herb salt

Name: Gurnard from the oven with homemade herb salt
Cook time: 45 min
Total time: 45 min
Ingredients: 1 gurnard or other flatfish such as turbot, plaice, sole, or flounder; 2 tbsp fleur de sel; 1 tbsp mixed peppercorns; 1 tablespoon fennel seeds; 2 tbsp lemon thyme leaves; 5 lemon zests; 4 cloves of garlic

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45min

Do you want to get started with gurnard from the oven with homemade herb salt? Discover the full recipe here!

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Ingredients

What do you need?

Quantity:

1 gurnard or other flatfish such as turbot, plaice, sole, or flounder
2 tbsp fleur de sel
1 tbsp mixed peppercorns
1 tablespoon fennel seeds
2 tbsp lemon thyme leaves
5 lemon zests
4 cloves of garlic

Preparation method

How do you make this?

Take a bowl and add thefleur de sel to it.

Then, separately in a mortar, add the mixed peppercorns and fennel seeds, and crush them with the pestle. Add the crushed herbs to the bowl with the salt.

Mix together with your fingers. Strip the leaves from a few sprigs of lemon thyme and mix them with the salt and herbs. Also add the finely chopped zests of one lemon. Mince the garlic (slice finely) and add it as well. Mix everything thoroughly again with your fingers. We now have a very aromatic herb salt.

Prepare the gurnard by making shallow cuts on the top side to create slits. Drizzle with some olive oil.

Since we want to season the fish on both sides, we make sure that the baking paper also gets olive oil. Sprinkle some of the herb salt on the oiled baking paper and distribute it evenly. Place the gurnard on the baking sheet with the herbs, slits facing up. Generously sprinkle salt on the top of the fish, ensuring that the slits are also filled with the herbs. This way, the aromas can beautifully blend with the gurnard.

This 2kg gurnard can then go into the oven for 20 to 25 minutes at 195°.

Serve with a crispy seasonal salad and a boiled natural potato or quinoa.

Enjoy!

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