:: Our monthly recipes are avalaible in the french part of our website (fr)

:: Filets of gurnard on their bed of leeks in curlpapers ::

Proportions for 4 persons – Preparation time 45 minutes – Cooking 20 minutes

Ingredients :

- 600 g of gurnards (Ask to your fishmonger to cut it out in 4 filets, , and to let you have the heads and bones)
- 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.

Directions
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.

Restaurant la petite Marmite in Orleans