While gurnard is not as strong as fish such as salmon or mackerel, for example, it does have a unique and tangible flavour. Its meaty texture, holds a delicate flavour with residual earthy undertones. This means it macthes well with other earthy components like mushrooms or Jerusalem artichokes and is nicely complemented by ingredients with sharpness, such as, onions, white wine, lemons etc.. Gurnard can be used as an alternative to red mullet.
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