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Recipe: Gurnard Meunière

Fish Meuniere075x2

Ingredients - 

2 fillets gurnard: 140 – 180 g each

2 tablespoons plain flour

salt

1 tablespoon light olive or canola oil

15 g butter (unsalted)

For sauce

30 g butter (unsalted)

juice of ½ lemon

2 tablespoons small capers (optional)

lemon and chopped parsley

Method

  • Check the fish for small bones and pull any out with tweezers. 
  • In a shallow bowl, season the flour with a little salt.
  • Put the fish in the flour, coat well, shake off any excess.
  • Heat the oil and butter in a large frying pan. 
  • Add the fish and cook for 2 - 3 minutes. Turn carefully with fish slice. Cook the other side for 1 - 2 minutes until golden.
  • Remove the fish and place on a warmed plate.
  • Wipe out the pan to remove residue and return the pan to the heat. Add butter for the sauce. Heat until it melts and begins to turn a light brown. Add lemon juice. Quickly, lift and swirl the pan to combine.
  • Pour around fish and serve with a wedge of lemon and parsley.

Mayonnaise is the base of Sauce Tartare

Makes approx. 150 ml

1 egg yolk (room temperature)

1 pinch salt

1 teaspoon Dijon mustard 

1 teaspoons vinegar or lemon juice 

125 ml canola (neutral) oil (room temperature)

Method

  • Place the yolk in a clean bowl.
  • Whisk in the salt and the lemon juice or vinegar, mustard.
  • While continuing to whisk, start pouring in oil, drop by drop. 
  • Once the emulsion has begun to form, start adding the oil in a steady thin stream, whisking constantly.
  • When the sauce is thick, check seasoning.
  • To thin, whisk in a little warm water or more vinegar.
  • Cover, label with date and refrigerate.

Tartare sauce add: 15 g capers, 30 g gherkins chopped together with ½ tablespoon chopped fresh parsley 

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CHEF FINN GYBEL  Originally from Denmark, Finn trained as a chef in leading Danish restaurants before heading to New Zealand with his family two years ago.

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Celia Hay

Celia Hay's fascination of flavoursome food, international cuisines,  fine wine and the art of hospitality led her to establish *Hay's Restaurant* in 1994 and the *New Zealand School of Food and Wine* in 1995 in Christchurch, New Zealand.

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