New Zealand red gurnard in mustard and cream sauce

Ingredients for 4 servings:

• 1 fish (gurnard), about 1000 g
• 2 sprigs rosemary
• 2 sprigs of thyme
• 4 sage leaves
• 2 garlic cloves, halved
• salt and pepper
• 400 ml fish stock
• 125 ml dry white wine
• 4 cl vermouth (Noilly Prat)
• 200 ml cream
• 1 tbsp mustard (honey mustard
• ½ tsp curry (Madras curry)
• some lemon juice
• Cayenne pepper
• Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

This member of the gurnard family is native to the Indian Ocean and the western Pacific. Large populations can also be found off the southern coasts of Africa and in the waters around Australia and New Zealand. The animals reach a maximum length of 60 cm and a weight of 1.5 kg. They like to meet in schools and then “communicate” with growling sounds made by their swim bladders. First, the spiny fins and gills are removed with sturdy kitchen scissors because of their bitter taste. Be careful when doing this, as it is easy to prick yourself on the fins, which can introduce germs into the wound and lead to infection. The fish is then washed, dried with kitchen paper, and stuffed with the herbs and garlic. Season the fish inside and out with pepper and salt, place it in a roasting bag and seal it tightly on both sides. Prick it a few times to allow the air to escape during cooking. Place the fish on a baking tray in a cold oven, making sure the roasting bag does not touch the oven walls. Set the temperature to 200°C and cook the fish for 40 minutes. This fish isn’t very delicate, as its firm flesh can tolerate a few minutes of extra time in the oven. However, if it’s not fully cooked when portioning it out, you’ll quickly notice it because the meat will be difficult to slide off the bones. No problem, just put it back in the oven and wait a few minutes. Before the fish goes in the oven, you should make the sauce, as it takes a little longer. Bring the fish stock, white wine, and Noilly Prat to a boil in a saucepan and reduce by half. Gradually add the cream, season the sauce with the remaining ingredients, and simmer over low heat until thickened. This also takes a good 30 minutes. Remove the cooked gurnard from the foil, skin it, and fillet the meat, making sure to remove the strong bones, as there aren’t any more bones in it anyway. Divide the meat among the plates and pour the sauce over it. Suitable side dishes include boiled potatoes or spaetzle and seasonal vegetables.