Gurnard With Orange

Preparation:

Preparation: Scale and fillet the gurnard, cut it into pieces, put it in a pan with oil on the skin side. Make an emulsion of raspberries, crushed Gaeta olives, salt, oil and vinegar, then filter the juice and set it aside. Peel an orange and cut it into slices. Serve with the orange slices layered with the gurnard stuffing, and garnish with chives and olives and fresh salad leaves.