Sea bream with beetroot & lime mashed potatoes
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
2 persons
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , salt plank
Ingredients
• 1 sea bream (500 g)
• 1 lemon
• 2 medium beetroots
• 300 g potatoes
(floury cooking)
• 50g butter
• 1 lime
preparation
➊ First gut the sea bream, then marinate it in lemon for an hour. You don't need the "sea" for this fish. Chisel three times on each side, that's what we call the fine scoring of the outer skin. We put the whole thing on the grill and let the outside get nice and crispy over direct heat, almost black. Well, not too black. Instructions in recipes are all too often followed word for word, right down to the deepest syllables. Head up, brain on. Crisp and the tips blackened, just as you would like to eat it. Turn it over, do the same again.
➋ Then put the fish to one side. Place it in the lukewarm zone and let it rest. When the meat is cooked to the point of being translucent, put the whole fish on the plank. Fry for another three minutes.
➌ If you like it saltier, fillet the fish and briefly pull the flesh side over the plank again. A yogurt sauce with strawberries, cardamom and honey goes well with this. Wrap a beetroot in aluminum foil and place it in the embers like a potato. Cut the beetroot into slices and briefly pull it over the salt board.
➍ A wonderful lime mashed potato (prepare mashed potatoes as usual and season with lime juice) rounds off the experience and ensures the necessary satiety at the end of the plank.
The man behind the coals: Frederik, or Freddy for short, is a trained chef and professional BBQer and lives in the Allgäu region. The self-confessed globetrotter draws inspiration from the world's most diverse treasure troves for his culinary creations.
Recipe from FIRE&FOOD Magazine 03/2016