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Gurnard


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Not the most beautiful-looking fish in the world, but becoming much more popular in restaurants, the red gurnard features on the dinner-table tonight at chez bohemian!

I bought a bargain 4 fish (only small ones) at my local supermarket for less than £1 each, and have filleted 2 of them to pan-fry in a little butter, and two left whole (well, headless and talless) to oven-bake with olive oil and lemon. I want to try both methods of cooking them. Served with baby potatoes in a herb butter and salad leaves.

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I decided to fillet all of them - and I think I became quite expert at it! - and pan-fried them. They were delicious and will definitely be on the home menu again.

I may buy whole ones next time as the heads, bones and tail make an excellent fish stock, apparently.

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