It gets its name from the growling sounds it makes. It is a fiery red fish, with a distinctive head and white belly. The gurnard grows to a length of 25-40 cm. Its spicy meat has a firm consistency. In whole it belongs in a fine fish soup, the fillets can be roasted or poached.
Cut the fish from the back, put it in 2 halves and remove the bone. Season with salt and pepper. Brush fillets with butter. Place on lightly buttered baking sheet (skin down, celery on top). Top the fillets with sliced celery, season. Place in the oven over high heat for about 5 minutes until the celery starts to brown.
As a side dish poached celery. As a sauce use clarified butter with capers.
Recommended wine: Dry white Bergerac.
Tip: Instead of clarified butter you can also use butter in most cases.
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