Tub gurnard with herbs and spices


Joël Garault, Chef at the restaurant the Vistamar, suggests this distinctive recipe to showcase seasonal products.

Tub gurnard with herbs and spices by Joel GaraultTub gurnard with herbs and spices, artichoke fricassee and chanterelles with a touch of garlic

Joël Garault – The Vistamar



Servings: 4



- Four 140 g tub gurnard fillets weighing

- 4 poivrade artichokes + 1 lemon

- 200 g chanterelles

- 3 cloves garlic confit

- Dried fennel, thyme, bay leaf, shallots and unpeeled garlic cloves

- 10 cl olive oil

- 100 g butter

- 4 carrots with fresh tops

- 5 cl white wine



Turn the artichokes, keeping a bit of the stem. Cut into slices and sauté in a non-stick pan with a drizzle of lemon and olive oil.
Give the chanterelles a quick wash then sauté with the puréed garlic confit. Put aside.

Peel the new carrots and cook plain.


Add salt and pepper to the tub gurnards. Cook them with olive oil on a bed of herbs and spices (bay leaf, fennel, garlic, shallots and thyme). Cover and finish cooking in the oven.

Take the tub gurnards out of the pan, deglaze with white win, whisk with half olive oil and half butter then strain with a conical strainer.



Place the artichokes in rose formation with the chanterelles in the middle. Place the tub gurnard on top, cover with sauce and place the carrot top. Decorate with the bouquets garni used during cooking.


Book your table at the Vistamar and discover all recipes of our Chef Joël Garault at : (377) 98 06 98 98.