Dish First course

Tub gurnard, artichoke hearts, and red beets

Par Benoit FLAHAULT et Régis-Hubert CLECH

This recipe was created during the 2019 Sea festival in Boulogne-sur-Mer.

Tub gurnard, artichoke hearts, and red beets
45 min
Préparation
5 min
Cuisson
50 min
Total
Facile
Niveau
4
Personnes

Ingredients

  • 12 boneless Perlon gurnard fillets
  • 4 artichoke hearts
  • 2 cooked beets
  • 1 shallot
  • Hazelnut oil
  • Sherry vinegar
  • Salt, Pepper
  • Chopped hazelnuts

Preparation

1
Start by preparing the base: cook the artichoke hearts in water with a lemon. Cool them in ice water and drain.
2
Dice the beets into small cubes. Finely chop the shallot. Dice the cooled artichokes into small cubes. Combine everything and dress with hazelnut oil and sherry vinegar. Season with salt and pepper, and set aside at room temperature.
3
To cook the gurnard: Lightly oil the gurnard fillets, sear them quickly, and season. Arrange the fillets on the bed of vegetables and sprinkle with chopped hazelnuts.