Stuffed Gurnard

Preparation info

  • Difficulty


  • Serves

    3 to 4

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 1–1½ lb (500–750 g) gurnards
  • 3 oz (75 g) minced veal or chicken
  • Lemon juice
  • Coriander or parsley, chopped
  • Salt and pepper
  • 1½-2 oz (40-50 g) melted butter
  • 3 rashers bacon


Clean and wash the fish thoroughly; cut off the fins and remove the gills and eyes. Season the minced veal or chicken with lemon juice and chopped coriander or parsley to taste. Stuff the fish with the mixture and sew up the openings or secure with fine skewers. Season with salt and pepper. Curve the tails round and fasten in the mouths; arrange the gurnards in a buttered fireproof dish and pour the remaining butter over. Lay the bacon rashers over the fish; cover with a lid or foil and cook in the oven at gas mark 4, 350°F (180°C) for about 40 minutes.