2 Cups of White wine
Place the gurnard fillets in an oven dish and preheat your oven to 160C. Add white wine so that the fillets are almost covered but not quite. Sprinkle with salt, pepper and tarragon. Cook for about 20 minutes.
Wash and chop mushrooms, then fry in pan with a bit of butter and crushed garlic. When mushrooms are soft, add 3 big spoonfuls of sour cream, stir and serve over top of the cooked gurnard fillets. Serve with rice.