Grilled red gurnard from the Big Green Egg
Are you crazy about fish and your kamado? Check out this delicious recipe for grilled red gurnard with antiboise from the Big Green Egg.
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Cooking tools:
- Kamado grill
- Stainless steel grid
- Perforated grid
- Fillet knife
- Chef's knife
- Cutting board
- Saucepan
- Measuring spoon
- Mixing bowl
- Paper towel
- Pastry brush
- Plate
- Core thermometer
- Spoon
- Fork
- Kitchen scale
- Paring knife
- Tongs
- Kitchen timer
Ingredients
- 1 red gurnard, approx. 300 g
- Olive oil, for drizzling
- Freshly ground white pepper, to taste
- 120 g fine sea salt
- 1 clove of garlic
- 1 sprig of thyme
- 1 sprig of rosemary
- ½ tbsp harissa
- ½ tsp chilli flakes
- 1 tomato
- ½ small shallot
- ½ clove of garlic
- 1 sprig of curly parsley
- ¼ sprig of thyme
- ¼ sprig of rosemary
- ¼ tsp chilli flakes
- 2 tbsp olive oil
- 10 g mixed, spicy cresses, vegetable sprouts or garden cress
- ½ tbsp olive oil
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