2 onions

2 carrots

2 leeks

8 large spoons of olive oil

8 large spoons of white wine

1 shallot

Herbs of Provence, 4 branches of fresh basil

Grain salt, pepper


Prepare some fish stock with the heads and bones, put in a pan ¾ l of water with 2 onions, mixed herbs (rosemary, laurel…), let simmer for 30 minutes.

Thinly slice leeks in fine small strips. Mix the olive oil, the white wine, the basil and the shallot chopped as well as the spices of Provence. For every curlpaper: put a sheet of aluminium, settle a bed of leeks, and place a filet of gurnard with its skin. Spread generously the above basil preparation. Salt, pepper. Close the curlpaper making sure you leave enough space between the net and the aluminium foil. Put in the oven for 20 minutes.

Take some short broth which reduced, add a sip of double cream. Serve curlpapers with the cream so obtained with steamed carrots and courgettes.

print this page