For about 2 people

If you have a little more time for lunch, these roasted gurnard sandwiches are a fun project, gurnard is a delicious but often somewhat undervalued fish. A pity and not necessary at all, in addition to that gurnard is excellent for smoking and for making stews, this firm fish meat is also delicious to roast and eat on bread. A nice additional advantage is that this delicious North Sea fish does not hit your wallet hard. So off to the local fishmonger and get your fresh gurnard.


  • A whole gurnard
  • Wild Food - Fish Rub
  • 1 Bell pepper
  • 5 Tomatoes
  • 2 Shallots
  • 1 Hand fresh parsley
  • 2 Cloves of garlic
  • 8 Grams yellow Thai curry
  • 15 Grams sweet soy sauce
  • 15 Grams white wine vinegar
  • 2 Grams of lemongrass
  • Sandwiches of your choice
  • Lettuce
  • Jalapenos
  • Pickle
  • Cucumber
  • Mayonnaise


  • BBQ of fire place
  • Clamping pliers for fish
  • Bone pliers
  • Knife
  • Cutting board
  • Bowls
  • Measuring cup
  • Blender


  • Have the gutter and gills gutted and gilled by your local fishmonger. Of course you can also just have the gurnard filleted by the fishmonger, this makes no difference to the final result. If you are more adventurous, take the whole fish home and butterfly it from below.
  • For the butterfly, cut the fish from the bottom up from the front to the back along the bone, you do this with both fillets. When you arrive at the top of the back, be careful not to cut through the skin.
  • After this you can remove the entire middle bone, leaving the tail.
  • Open the fish completely and remove all bones from the fish with bone tongs.
  • Sprinkle the meat side generously with the Wild Fish Rub, another fish spice mix of your choice is also possible.
  • Now we immediately prepare the salsa, so that the flavors can permeate nicely.
  • Cut 3 tomatoes into 4 and remove the seeds, clean and coarsely chop the shallots, the same goes for the bell pepper and garlic cloves.
  • Wash the parsley and now put all these ingredients in a measuring cup, add the yellow curry, soy sauce, white wine vinegar and lemongrass. Puree the whole with the immersion blender and put the salsa away in the fridge.


  • Heat the BBQ or fire pit well and provide a brightly burning fire bed.
  • Place the gurnard in the fish clamp and roast the fish over the fire. Make sure that this happens gradually.
  • So be careful with the distance from the fish to the fire, but make sure that the fish is well cooked in the end.
  • Then pluck the fish flesh from the skin and check again for bones, keep the fish separately in a bowl.
  • Cut the buns and spread a nice spoon of mayonnaise on both sides. Now top the buns with some lettuce and divide the roasted gurnard on top.
  • he salsa can now be spread over the fish to taste, cut slices of the tomato, cucumber and pickle and finish the sandwiches with this.
  • Finally you can add jalapeno slices to taste, now the top of the bread on top and enjoy.

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