Tub gurnard with spicy puree

  • 1 filleted tub gurnard
  • 200 g of potato puree
  • 2 tablespoons of Ucook Barbecue
  • 1 pak choi
  • 1 dl of veal stock
  • 100 g of smoked bacon
  • 2 filleted tub gurnard
  • 400 g of potato puree
  • 4 tablespoons of Ucook Barbecue
  • 2 pak choi
  • 2 dl of veal stock
  • 200 g of smoked bacon
  • 3 filleted tub gurnard
  • 600 g of potato puree
  • 6 tablespoons of Ucook Barbecue
  • 3 pak choi
  • 3 dl of veal stock
  • 300 g of smoked bacon


  1. Cut the pak choi into large chunks
  2. Heat the veal stock, add the shallots and smoked bacon to the veal stock, reduce to the desired thickness
  3. Stir the Ucook Barbecue into the potato puree, mix well and heat
  4. Prepare the pak choi in a wok and season
  5. Strain the sauce and finish with a knob of butter or add a little cream
  6. Briefly fry the fish fillets at a high temperature, may also be baked further in the oven
  7. Plate the puree first, then the vegetables, the sauce and finally put the nicely cooked fish on top.

Tip: Try mixing the Ucook Garlic & Fine Herbs or the Ucook Nordic in with your potato puree. Combine this with a nice piece of meat.

Share this recipe: