Baked, Stuffed, Gurnard is a traditional British recipe (based on a suggestion in Mrs Beeton's cookbook) for a classic Victorian recipe of gurnard stuffed with fish forcemeat that's drizzled with melted butter and oven baked on a bed of sliced onions. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Baked, Stuffed, Gurnard.
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Gurnard is very much an under-rated fish species, perhaps because it does not look that pretty. Yet, those who have eaten this fish eagerly hail it as the 'chicken of the seas'. This recipe stuffs the fish before baking in butter and onions.
Ingredients:
4 gurnard, cleaned and scaled (leave on the head and tails)
2 batches fish forcemeat
60ml butter, melted
1 large onion, sliced
1 batch Admiral sauce
Method:
Use kitchen shears to snip the spiny fins from the gurnard (do this carefully they are sharp). Use the fish forcemeat to fill the body cavities of the fish.
Arrange the sliced onion in a layer on the base of a baking dish. Place the gurnard on top then drizzle over the melted butter. Cover securely with foil and transfer to an oven pre-heated to 180°C. Bake for about 25 minutes, or until the fish is cooked through.
Serve hot with the onions and accompanied by Admiral sauce.
