Serves 4


600g chopped gurnard

2 shallots

1 clove of garlic

Extra virgin olive oil

200g pulp tomato

200g fresh young spinach

400g potatoes

25g of reggiano parmesan



White wine



Fish stock limited

Salt and pepper


Blanch the spinach in a pan with oil at low temperature for a few minutes.

Boil the potatoes in salted water, dip in a mill to obtain a smooth puree, add parsley and parmesan cheese and make a cake on which to lay the spinach.

In a pan pour oil, garlic, shallot, blanch the gurnard fillets on both sides and fade with wine, salt and pepper and finish with the remaining ingredients.

Remove the fish, sharpen the sauce and finally serve.