Baked Gurnet is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of gurnard stuffed with veal forcemeat that's baked with melted butter and oyster liquor and which is served with Provencal sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Gurnet.
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This is a classic recipe for a Victorian version of Baked Gurnet that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 247.—BAKED GURNET.
See Baked Codfish, No. 219, and pour round the gurnet some Provençal sauce, No. 69.
Clean, scale and gut the gurnard then wash thoroughly inside and out. Wipe dry then stuff the cavity with veal stuffing. Sew the body opening closed then truss the fish in the form of an S and set in a baking dish. Use a sharp knife to make deep incisions along the sides of the fish then pour over the melted butter and oyster liquor.
Season with salt and black pepper then transfer to an oven pre-heated to 180°C and bake for about 90 minutes, basting frequently with the pan juices. When half done sprinkle brown breadcrumbs to coat the fish (repeat this process several times during the final cooking stages to ensure the fish is evenly coated.
When the fish is done, transfer to a serving plate, pour over the Provençal sauce and serve.
