Grilled red gurnard with antiboise
Recipe
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30 minutes
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35 minutes
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65 minutes
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1 persons
Even in the kitchens of many top restaurants, the charcoal in the Big Green Egg glows daily, enhancing the flavour of the ingredients. For example, in the refined kitchen of restaurant De Kromme Watergang in Hoofdplaat, the Netherlands, where Tom Vinke is behind the stove. Thanks to the rich supply from Zeeland’s waters, Tom and his team work extensively with fish, crustaceans and shellfish. This kamado-grilled red gurnard with antiboise is a simplified version of a delicious fish dish, so that you can also make it at home. Keep in mind that the brine has a relatively high salt content, as a result of which the fish only needs to brine for 10 minutes. Brining the fish for longer? Then you run the risk of the fish meat becoming too salty. Make things easier for yourself by asking your fishmonger to butterfly the red gurnard for you.
INGREDIENTS
Fish
- 1 red gurnard, approx. 300 g
- Olive oil, for drizzling
- Freshly ground white pepper, to taste
Brine
- 120 g fine sea salt
- 1 clove of garlic
- 1 sprig of thyme
- 1 sprig of rosemary
- ½ tbsp harissa
- ½ tsp chilli flakes
Antiboise
- 1 tomato
- ½ small shallot
- ½ clove of garlic
- 1 sprig of curly parsley
- ¼ sprig of thyme
- ¼ sprig of rosemary
- ¼ tsp chilli flakes
- 2 tbsp olive oil
Salad
- 10 g mixed, spicy cresses, vegetable sprouts or garden cress
- ½ tbsp olive oil
IN ADVANCE
- For the brine, heat the salt in 1 litre of water until it dissolves. Remove the pan from the heat. Peel and halve the garlic, then add it to the salted water along with the remaining brine ingredients. Let the brine cool completely.
- For the antiboise, halve the tomato, scoop out the seeds and dice the flesh. Peel and finely chop the shallot and garlic. Pick the parsley leaves, strip the rosemary needles and thyme leaves, then finely chop them. Mix all the ingredients for the antiboise and season with salt and pepper to taste. Set aside.
- Scale the red gurnard and remove the fins, head and gills. Cut open the belly and remove the intestines. To butterfly the gurnard, cut through the rib bones on both sides, then use a fillet knife to cut from head to tail between the bones and the flesh on both sides. Do not cut through the skin at the back – the fillets should remain attached so you can open them up. Pull out or cut through the backbone.
METHOD
- Light the charcoal in the Big Green Egg and heat it with the stainless steel grid to 220°C. Meanwhile, rinse the butterflied gurnard under cold running water and place it in the brine. Let it brine for 10 minutes.
- For the salad, mix the cresses, sprouts or garden cress with the olive oil and season with salt and pepper to taste. Set aside.
- Remove the red gurnard from the brine and pat it dry with kitchen paper. Brush the skin and flesh with olive oil and sprinkle the flesh with freshly ground white pepper to taste. Place the fish, opened up with the skin side down, on perforated grid of the Big Green Egg and close the lid of the EGG. Grill for about 6 minutes until the skin is nicely crispy. Turn the butterflied gurnard over so that it is flesh-side down and grill until the fish reaches a core temperature of 65°C; you can measure this with a core thermometer.
- Place the grilled red gurnard, skin side down, on a plate and top with the antiboise and salad.
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