Browse our collection of gurnard recipes, including Luke Holder's gurnard stew recipe and a gurnard bouillabasse recipe from Phil Fanning.

While gurnard is clearly not as strong in taste as some other fish, such as mackerel for example, it does have a unique and tangible flavour. Its meaty texture, similar to that of monkfish, holds a delicate flavour with residual earthy undertones. This means it chimes well with other earthy components like mushrooms or Jerusalem artichokes and can be undercut by ingredients with sharpness – onions, white wine, lemons etc.