Wild Red Gurnard Fillet

Gurnard has firm flesh that holds together well when cooking. Please beware that gurnard has a lot of bones compared to other fishes, however, it’s got a stunning flavour and a good texture.

1 portion of 200g is enough for a meal for 1 person.

Product Features: Fillet

Size: 200g

Storage:  Keep refrigerated at 0° to 4° and consume within 3 days after opening the sealed pack. Consume before the sell-by date.

Origin: France

French Name: Grondin rouge (Chelidonichthys cuculus)

Packing: vacuum pack

249.00 $


                                                                             Tub gurnard fillets with herb dressing

                                                                                                        250 g of tub gurnard fillets                                                whole spelt flour

                                                                                                        salt                                                                                       extra virgin olive oil


                                                                                                                                                           For the dressing

                                                                                                       1 tablespoon pickled capers                                                 1 tablespoon black olivesstoned

                                                                                                       a few leaves of basil                                                              a few sprigs of thyme

                                                                                                       chives                                                                                      lemon juice 

                                                                                                       extra virgin olive oil


  1. Flour the tub gurnard fillets with the spelt flour and a pinch of salt.
  2. Pour a few tablespoons of extra virgin olive oil in a frying pan and stir-fry the fish fillets for 2 minutes on each side, until they become golden and crispy. Place them in a dish lined with kitchen paper for a few minutes to remove the excess olive oil.
  3. For the dressing, chop the herbs, olives and capers with the knife, then mix them with olive oil and 2 tablespoons of lemon juice.
  4. Serve immediately drizzled with the herb dressing and a few flakes of Maldon salt.