Gurnard with saffron potatoes

Finally a second course! Gurnard with saffron potatoes.

Well, I must say that  it’s the first time I try this  and we loved it!

to you:

Gurnard with saffron potatoes
Tempo totale
Gurnard with saffron potatoes
Ricetta: Second Course
Cucina: Italian
Serves: 4
  • 600 g fillets of gurnard
  • 1 shallot
  • cherry tomatoes
  • white wine q.s.
  • 6-7 red skin potatoes
  • 1 sachet of saffron
  • extra virgin olive oil
  • coarse salt
  • marjoram to taste
  • parsley to taste
  • thyme to taste
  1. Peel and slice potatoes, cook them in a pan with a little oil, sprinkle with salt, marjoram, thyme and parsley.
  2. Dissolve saffron in a cup of water and put over potatoes.
  3. Cook for about twenty minutes, adding a little of water if the potatoes dry.
  4. A tip it's to put water to add more in the cup which was dissolved saffron, so not to lose the scent and color.
  5. At this point, rinse, remove the skin, the bones in the gurnard fillets and season with salt.
  6. Wash and cut tomatoes.
  7. In a saute pan with a little 'oil previously sliced shallots, add the fillets of gurnard and tomatoes, sprinkle with white and cook the fish for about 10 minutes.
  8. Add a little sauce of potatoes to give even the fish smell of saffron.
  9. Serve the fish on potatoes.


Good spring to everybody!!!!