Sea bream in butcher paper

Fisch & Meeresfrüchte -

Sea bream in butcher paper

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
approx. 4 people

Preparation time:
⧗ individual

Grilling time:
individual

Grill(s) & Equipment:
• Grill for in/direct grilling


Ingredients

2 sea bream (alternatively mackerel)
• 8 rosemary stalks
• 12 bay leaves
• 12 thyme stalks
• 2 organic lemons
• some hay
• 1 roll of butcher paper


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preparation

Marinate the sea bream in 3% brine overnight. Finely dice the lemons including the peel and fill the fish.

Place about 10 layers of butcher paper on the worktop for each fish. Spread ¼ of the herbs between each layer. Place hay on the top layer and place the sea bream on top. Place another 10 layers of butcher paper with the rest of the herbs on top and tie everything together into two packages, then place in the sea bream's brine for a few minutes.

Prepare the grill for direct grilling and place the soaked packages in the hot embers. Close the lid and set the grill to 160-180 °C. The sea bream will need 45-60 minutes depending on their size. Check the temperature inside the packages every now and then. It must be at 80 °C for 10 minutes.

Recipe by Thorsten Eickmann

Thorsten Eickmann from the cooking stage
Osnabrück loves grilling and knows his way around fresh fish. He also likes to conjure up surprises for his guests. It's so delicious, you can always have a little more. More information at www.koch-buehne.de

Recipe from FIRE&FOOD Magazine 04/2020


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