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Grondin Rouge – Crimson Gurnard. The Crimson Gunard in French Delicacies.
from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
www.flickr.com/photographs/barnoid/2347475633/
The Grondin Rouge, the Crimson Gunard is a
tasty fish with agency white to white ivory meat. It is going to be recent on practically all
of France’s fish restaurant menus, and they’re additionally well-liked within the dwelling as
they’re simply and rapidly cooked. The fish are nearly all the time purchased and served
as filets as a result of most fish are too giant for a single diner. The small fish are
very bony however are wanted for the flavour they bring about to fish soups..
tasty fish with agency white to white ivory meat. It is going to be recent on practically all
of France’s fish restaurant menus, and they’re additionally well-liked within the dwelling as
they’re simply and rapidly cooked. The fish are nearly all the time purchased and served
as filets as a result of most fish are too giant for a single diner. The small fish are
very bony however are wanted for the flavour they bring about to fish soups..
The Crimson Gunard is a member of the
scorpionfish household, and it does have somewhat poison in some spikes on their
gils and on their dorsal fins (again fins).
Fear not they’ll have been eliminated earlier than being bought within the
grocery store or provided by a restaurant.
scorpionfish household, and it does have somewhat poison in some spikes on their
gils and on their dorsal fins (again fins).
Fear not they’ll have been eliminated earlier than being bought within the
grocery store or provided by a restaurant.
The pink gunard and shut relations
might be on menus throughout France as they’re caught each within the Mediterranean
and the Atlantic; they are going to be provided grilled, fried, poached, or baked.
might be on menus throughout France as they’re caught each within the Mediterranean
and the Atlantic; they are going to be provided grilled, fried, poached, or baked.
www.flickr.com/photographs/fdctsevilla/22166394736/
The Crimson Gunard on French Menus:
Filet de Grondin Rouge Sauce Saint Jacques au Crémant
– Crimson Gunard served
with a sauce made out of the king
scallop meat with a Crémant glowing wine. (Since this menu itemizing got here from a menu in Burgundy it would have been the Crémant de Bourgogne).
– Crimson Gunard served
with a sauce made out of the king
scallop meat with a Crémant glowing wine. (Since this menu itemizing got here from a menu in Burgundy it would have been the Crémant de Bourgogne).
Grondin Rouge, Caviar d’Aubergine, Légumes de Printemps Braisés,
Jus Charcuterie – Crimson
Gunard served with eggplant caviar and braised spring greens. Eggplant
caviar has many variations although essentially the most well-known is Papetond’Aubergine. I think about that that is
the recipe used right here or it will likely be very shut.
The sauce, a Jus Charcuterie is a meat sauce; right here it’s going to have been
made with the addition of white wine and flavored
with herbs. (Charcutiers initially solely bought cured or raw
meat merchandise however now are often joined along with Traiteurs who
initially solely bought cooked meals. Many
of those mixed Charcuterie-
Traiteurs are unbelievable, fabulous delis).
Jus Charcuterie – Crimson
Gunard served with eggplant caviar and braised spring greens. Eggplant
caviar has many variations although essentially the most well-known is Papetond’Aubergine. I think about that that is
the recipe used right here or it will likely be very shut.
The sauce, a Jus Charcuterie is a meat sauce; right here it’s going to have been
made with the addition of white wine and flavored
with herbs. (Charcutiers initially solely bought cured or raw
meat merchandise however now are often joined along with Traiteurs who
initially solely bought cooked meals. Many
of those mixed Charcuterie-
Traiteurs are unbelievable, fabulous delis).
Charcuterie – Traiteur.
Grondin Rouge et Ratatouille Citronnée, Sauce Vierge – Crimson Gunard served with lemon accented Ratatouille and a Sauce Vierge. Sauce Vierge – A
virgin sauce with the identify coming from the
use of virgin
olive oil. Sauce Vierge will most often be in your menu with fish dishes. With the virgin olive oil might be recent tomatoes,
garlic,
lemon
juice, basil,
pink wine
vinegar, salt,
and black
pepper. The sauce might be served barely heat however not cooked as olive oil
loses all of its flavors when cooked. The sauce might be poured on the fish simply
earlier than it’s served. The inclusion of
Ratatouille and a Sauce Vierge permits me to position this dish within the Metropolis of Nice on the Meditteranean or actually in Provence.
virgin sauce with the identify coming from the
use of virgin
olive oil. Sauce Vierge will most often be in your menu with fish dishes. With the virgin olive oil might be recent tomatoes,
garlic,
lemon
juice, basil,
pink wine
vinegar, salt,
and black
pepper. The sauce might be served barely heat however not cooked as olive oil
loses all of its flavors when cooked. The sauce might be poured on the fish simply
earlier than it’s served. The inclusion of
Ratatouille and a Sauce Vierge permits me to position this dish within the Metropolis of Nice on the Meditteranean or actually in Provence.
www.flickr.com/photographs/avlxyz/42677986/
Pan-fried cod
filet with sauce vierge.
filet with sauce vierge.
www.flickr.com/photographs/foodista/8451017061/
Grondin Rouge Juste
Rôt i, Jeunes Poireaux
et Shimeji – A pink
gunard perfectly
roasted and served with young
leeks and Shimeji mushrooms. –
Shimeji is the Japanese identify and the adopted French identify for an Asian
mushroom now farmed in France. (A detailed member of the family does develop wild in
Northern Europe). The variability referred to as the buna-shimeji is the one almost certainly to be on this French menu. This specific
mushroom is admired as a result of it passes on to the meals cooked with it the style of UMAMI. (The Latin identify of buna-shimeji is hypsizygus marmoreus or hypsizygus tessellatus).
Rôt i, Jeunes Poireaux
et Shimeji – A pink
gunard perfectly
roasted and served with young
leeks and Shimeji mushrooms. –
Shimeji is the Japanese identify and the adopted French identify for an Asian
mushroom now farmed in France. (A detailed member of the family does develop wild in
Northern Europe). The variability referred to as the buna-shimeji is the one almost certainly to be on this French menu. This specific
mushroom is admired as a result of it passes on to the meals cooked with it the style of UMAMI. (The Latin identify of buna-shimeji is hypsizygus marmoreus or hypsizygus tessellatus).
This fish is never seen on UK menus as
the Brits demand their favorites, Cod, Salmon, Tuna, and Shrimp, none of which
are caught regionally. Regardless of being headlined
by superstar cooks, the gunard relations not often make UK menus. British fishermen and ladies think about this a
bycatch: they fortunately unload their
unwelcomed catches onto French boats the place it will likely be bought in France as a really
tasty and comparatively cheap fish. The pink gunard and its relations are flown to the USA chilled or frozen from as far-off as New Zealand.
the Brits demand their favorites, Cod, Salmon, Tuna, and Shrimp, none of which
are caught regionally. Regardless of being headlined
by superstar cooks, the gunard relations not often make UK menus. British fishermen and ladies think about this a
bycatch: they fortunately unload their
unwelcomed catches onto French boats the place it will likely be bought in France as a really
tasty and comparatively cheap fish. The pink gunard and its relations are flown to the USA chilled or frozen from as far-off as New Zealand.
Crimson gurnard with cockles
and greens.
and greens.
www.flickr.com/photographs/thecssdiv/5491001335/
The Grondin Gallinette, the Sapphirine Gurnard
, tub gurnards or Widespread Searobin is one other member of the scorpionfish household.
Sapphirine gurnard and the Crimson Gunard are each extremely valued for his or her style
and one or one other of those two very related fish might be a necessary a part of
an genuine Bouillabaisse or Bouillabaisse Marseille and within the North of
France within the totally different tasting Bouillabaisse de Nord.
, tub gurnards or Widespread Searobin is one other member of the scorpionfish household.
Sapphirine gurnard and the Crimson Gunard are each extremely valued for his or her style
and one or one other of those two very related fish might be a necessary a part of
an genuine Bouillabaisse or Bouillabaisse Marseille and within the North of
France within the totally different tasting Bouillabaisse de Nord.
The Grondin Rouge, the Crimson Gunard within the
languages of France’s neighbors:
languages of France’s neighbors:
(Catalan – iluerna roja), (Dutch -engelse poon), (German
-seekuckuck), (Italian – capone coccio), (Spanish – peona), (Latin – aspitrigla cuculus)
-seekuckuck), (Italian – capone coccio), (Spanish – peona), (Latin – aspitrigla cuculus)
——————————————
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
Copyright 2010, 2019
——————————–
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