Stuffed Gurnard with Fennel Tart

Carefully clean the pork net under running water. Finely grind black anchovies, olives, capers, olive oil, grated bread, egg and half of the kitchen herbs in a food processor. Debone the fish. Season it inside and out with salt and pepper and fill it with the puree. Wrap it in the pork net and brown it briefly in a hot frying pan. For 8 min at 190 °C in the stove form.

Cut the fennel and shallots into fine strips (julienne). Cook the julienne with the olive oil and honey. Season with salt and pepper.

Roll out the puff pastry on a floured work surface to about 5 mm. Using a pastry cutter, cut out pastry sheets about 7-8 cm in size (3 per person) and prick a few times with a fork. Place on a baking sheet with parchment paper and bake at 200 degrees for about 8 minutes.

Top each of the finished puff pastry tarts with a heaping teaspoon of julienne and top with a dollop of crème fraîche and a sprig of fennel.

For the sauce, melt butter in a saucepan and sauté finely chopped shallots in it. Extinguish with wine, vermouth and stock and cook for about 5-7 min by half. Season with salt and pepper. Add the saffron and the crème fraîche. Whisk with a magic wand .

Cut the mini fennel into quarters lengthwise. Roast in a coated frying pan with the butter and sugar for about 3 min al dente. Finally season with salt and pepper.

Gurnard as whole

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