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Red gurnard with beurre noisette

Pan-fried red gurnard with seasonal oven-roasted vegetables, served with a creamy beurre blanc and fresh accents.

Ingredients

Carrot
100gbeurre noisette
1red gurnard
Roseval potato

Preparation

  1. Clean the gurnard, but leave the fillet on the bone. Fry the gurnard in butter until golden brown.
  2. Boil the roseval potato in its skin in salted water.
  3. Peel the roseval potato and glaze in the beurre noisette.
  4. Cook and grill the baby carrots.
  5. Place the roseval potato on the plate, then the red gurnard on top, and insert the grilled baby carrots in between.
  6. Spoon the beurre noisette over the gurnard at the table.