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COOKING EVERY FISH IN THE WORLD 🐟 🌍  Episode 73 - Grey Gurnard • BIN: Eutriglia gurnardus FR: Grondin gris GER: Grauer Knurrhahn ESP: Borracho / perlón IT: Capone gorno / gallinella SRB-CRO: Kokot sivac / lastavica prasica TR: Benekli kirlangiç NOR: Knor / knurrfisk •  I may have borrowed some inspiration for this classic French soup from Rick Stein’s recipe book @Stein’s and binging Jack Stein’s content for how best to cook it :)) But I did add some little tweaks of my own! Fishmonger: Fin + Bone London  Apron: Risdon & Risdon  • Ingredients (serves 4): 4 x 500g whole gurnards Fish stock: 1 leek 1 onion 1 celery stalk 4 mushrooms  2 garlic cloves 10 peppercorns 1-2 bay leaves Bourride soup: 1 onion 1 fennel bulb 1 carrot 1 leek 2 tomatoes 1/2 orange peel 200ml dry white wine 1.3l fish stock Saffron 1 bouquet garni Aioli: 1 egg yolk 4 grated garlic cloves 80ml olive oil 80ml vegetable oil • Recipe: 1. Clean and prep the fish as shown in this reel. 2. Fish stock: sweat down the vegetables. Cover with water, add peppercorns and bay leaves and simmer gently for 30 minutes. Pass through a sieve. Reserve. 3. Bourride: Sweat down the vegetables, add the tomatoes and orange peel and cook for 5 minutes. Deglaze with the wine. Add saffron, fish stock and the bouquet garni. Top up with the fish stock and simmer for 30 min. Poach the fish for about 8 minutes and reserve. Strain the liquid. 4. Aioli: in a large pot, combine the egg yolk and grated garlic. Very, very slowly add the oils and emulsify. Ladle on some soup and mix together. Add the remaining soup and bring to a very gentle simmer until it thickens. Spoon over the fish. Enjoy! • #fishrecipe #fish #souprecipe #soup #EasyRecipe
COOKING EVERY FISH IN THE WORLD 🐟 🌍 Episode 73 - Grey Gurnard • BIN: Eutriglia gurnardus FR: Grondin gris GER: Grauer Knurrhahn ESP: Borracho / perlón IT: Capone gorno / gallinella SRB-CRO: Kokot sivac / lastavica prasica TR: Benekli kirlangiç NOR: Knor / knurrfisk •  I may have borrowed some inspiration for this classic French soup from Rick Stein’s recipe book @Stein’s and binging Jack Stein’s content for how best to cook it :)) But I did add some little tweaks of my own! Fishmonger: Fin + Bone London Apron: Risdon & Risdon • Ingredients (serves 4): 4 x 500g whole gurnards Fish stock: 1 leek 1 onion 1 celery stalk 4 mushrooms 2 garlic cloves 10 peppercorns 1-2 bay leaves Bourride soup: 1 onion 1 fennel bulb 1 carrot 1 leek 2 tomatoes 1/2 orange peel 200ml dry white wine 1.3l fish stock Saffron 1 bouquet garni Aioli: 1 egg yolk 4 grated garlic cloves 80ml olive oil 80ml vegetable oil • Recipe: 1. Clean and prep the fish as shown in this reel. 2. Fish stock: sweat down the vegetables. Cover with water, add peppercorns and bay leaves and simmer gently for 30 minutes. Pass through a sieve. Reserve. 3. Bourride: Sweat down the vegetables, add the tomatoes and orange peel and cook for 5 minutes. Deglaze with the wine. Add saffron, fish stock and the bouquet garni. Top up with the fish stock and simmer for 30 min. Poach the fish for about 8 minutes and reserve. Strain the liquid. 4. Aioli: in a large pot, combine the egg yolk and grated garlic. Very, very slowly add the oils and emulsify. Ladle on some soup and mix together. Add the remaining soup and bring to a very gentle simmer until it thickens. Spoon over the fish. Enjoy! • #fishrecipe #fish #souprecipe #soup #EasyRecipe

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