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Brandade of gurnard and kohlrabi, grilled gurnard and lobster sauce

Red gurnard has a thick and ‘armoured’ head and fan-shaped pectoral fins with which it appears to walk along the seabed.The red gurnard has firm flesh and a deep flavor reminiscent of shrimp.

Ingredients

1llobster bisque
Salt
2Unsweetened whipped cream

300gKohlrabi
2kgFloury potatoes
Picudo olive oil
half a clove of garlic
Chives
Salt
poon fillet
1Small onion
chopped parsley

poon fillet
Blowtorch
Picudo olive oil

Preparation

  1. Reduce the lobster bisque with unsweetened cream.
  2. Season a bit more strongly with salt.

  1. Peel the potatoes, clean the kohlrabi, and cut into small pieces. Put them together in a pan with a splash of water and stew until tender.
  2. Finely chop the onion and garlic. Sauté them and set aside.
  3. If all is well, the water from the potato and kohlrabi should have evaporated. If not, drain well.
  4. Cut a portion of the red gurnard into small pieces.
  5. Add the chopped red gurnard to the sautéed onion and garlic and briefly sauté together. Add this to the potato and kohlrabi.
  6. Add the picudo olive oil, chives, and chopped parsley and stir together. Season with salt.

  1. Drizzle the red gurnard fillet with picudo olive oil and cook slowly in an oven at 80°C.
  2. Scorch the skin using a blowtorch.

  1. Place two ring molds on the plate and spoon the red gurnard brandade between them.
  2. Cut the red gurnard to the desired size and place it on top of the brandade.
  3. Insert a few pieces of samphire and beech mushrooms in between.
  4. Just before serving, generously spoon lobster sauce onto the plate.