Gerecht poonfilet met prei en groenten in roomsaus BBQ recept

Smoked and fried gurnard fillet with grilled leeks and vegetables in cream sauce

With this dish, TV chef Niels Runderkamp won the BBQ Battle. With this recipe, you can recreate his dish. It is a deliciously fresh and flavourful dish with gurnard fillet with bread, fried gurnard fillet with a cream sauce and Texel vegetables with grilled leeks in cream sauce.

Gurnard fillet

Gurnard is a species of fish native to the Mediterranean, but nowadays increasingly common in the English Channel and our own North Sea. The cutters on Texel do not mainly catch gurnard, but regard this species as a by-catch. Fresh gurnard is available on Texel atDe Oude Vismarkt (see video), Vispaleis and Rokerij van der Star and Vis van Beek.

Ingredients for 3 - 4 persons

  • Poon
  • 1 whole leek (clean and tied up with string)
  • 400 g peas
  • Half a casinobread white
  • 500 millilitres unsweetened whipping cream
  • 1 cube of fish stock
  • Fresh Texel herbs: ironwort, sea lavender, saltyfingers, samphire, chives
  • Saltyfingers for garnish
  • Shaved almonds
  • Half a tube of mayonnaise
  • Olive oil
  • Pepper / salt
Niels Runderkamp maakt zijn gerecht met poon BBQ Battle
Niels Runderkamp maakt zijn gerecht met poon BBQ Battle


Start by cutting the leeks. First cut it lengthwise and then remove five centimetres from the top and two centimetres from the bottom. Carefully wash the leeks but leave them intact. Tie the leeks together with string and grill brown on all sides. Meanwhile, grind the peas in a food processor and add pepper, salt and olive oil.

Smoke the gurnard fillets on the BBQ. Take care not to overcook the gurnard fillets. Meanwhile, cut the casino bread into four equal rectangular pieces. Spread with butter and grill on all sides. Fry the almond shavings brown on the BBQ, then slice as small as possible. Mix the almond shavings with the Zaanse mayonnaise and brush the sandwiches with the mixture. Cut the smoked gurnard flush with the buns and place on top. Mix the fresh Texel herbs with olive oil and carefully place the herbs on top of the gurnard.

Fry the rest of the raw gurnard on the skin on the BBQ and reheat the leeks and pea cream. Meanwhile, boil the cream with the fish stock cube and season with sea salt. Add 2/3 of the cream sauce to the fried gurnard. Add the remaining cream sauce together with some seasoned Texel herbs to the leeks with peas cream.

Gerecht poonfilet met prei en groenten in roomsaus BBQ recept
Gerecht poonfilet met prei en groenten in roomsaus BBQ recept

Serve the three small dishes separately et voilà!


Recipe by Niels

Niels runs a catering business with his family. He is a master at barbecuing and was brought up on butchery. He puts all this experience to use during the TV programme: BBQ Battle

Niels RunderkampChef, butcher and television chef

More Texel recipes

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