Grilled Skrei with Wagyu bacon and flambéed grilled asparagus with pomegranate-passion fruit vinaigrette
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, bowl
Ingredients
• 500 g Skrei fillet with skin
• 200 g Wagyu bacon in slices
• 8 leaves of wild garlic
For the brine:
• 800 ml water
• 100 ml soy sauce
• 100 g salt
• 4 stalks of lemongrass, cut into pieces
• 2 red chili peppers
• 100 ml whiskey
For the asparagus:
• 250 g white asparagus
• 250 g green asparagus
• 8 cl rum
• 1 organic lime
• Salt
• Sugar
For the vinaigrette:
• ¼ pomegranate
• 1 ripe passion fruit (maracuja)
• Zest and juice of 1 organic lime
• 4 tbsp Chardonnay vinegar or
Pear vinegar
• 10 tbsp extra virgin olive oil
• 2 tbsp maple syrup
• Salt
• Pepper
Matching items are available in our shop.
preparation
➊ Mix the ingredients for the brine in a bowl. Divide the cod into 4 pieces of 125 g each and marinate in the brine for 1 hour. Remove from the brine and grill on the plancha with the Wagyu bacon until translucent - if you like, you can put the chilli peppers on the fish fillets while grilling.
➋ Peel the asparagus (only the lower third of the green asparagus), then quarter it lengthways and marinate it with a little salt and sugar. Leave to marinate for about 20 minutes. Then grill it on the plancha on all sides and season with lime slices. Deglaze with the rum and flambé.
➌ For the vinaigrette, halve the pomegranate and passion fruit and grill briefly on the plancha with the peel side down. Mix the vinegar, oil and maple syrup to make a dressing. Remove the pomegranate and passion fruit seeds from the peels and add. Add the juice and zest of the lime and season with salt and pepper.
➍ Arrange together on plates and sprinkle with coarsely chopped wild garlic.
Lucki Maurer: "We used Skrei for the starter, but it is only available a few months of the year. This recipe also works well with haddock, cod and cod. But monkfish, gurnard, loup der mer (wolffish) or a freshwater fish such as zander or pike can also be prepared excellently in this way."
Recipe by Ludwig "Lucki" Maurer
For the photo shoot of this recipe, FIRE&FOOD visited meat pope and TV star chef Lucki Maurer in Rattenberg. Here in his refuge, the Stoi, the expert in the art of cooking and grilling offers his popular seminars. www.ludwigmaurer.com
Recipe from FIRE&FOOD 02/2023
