Grilled pike-perch with Chinese cabbage and mushrooms
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Top heat grill e.g. Beefer
Ingredients
• 800 g pikeperch fillet with skin
• 1 kg Chinese cabbage
• 500 g fresh mushrooms (e.g. enoki or porcini mushrooms)
• 2 garlic cloves, chopped
• 2 spring onions, cut into rings
• Chili according to your taste,
cut into rings
• Olive oil
• Salt
• Pepper
• Juice of ¼ lime
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preparation
➊ Wash the pike-perch, pat dry and cut the skin several times with a knife. Season with salt and pepper and let it rest briefly.
➋ In the meantime, halve the Chinese cabbage and put a little olive oil on the cut surfaces. Place with the cut surfaces facing upwards in the indirect area of the grill set at 180 °C and cook until soft.
➌ Heat a suitable pan with a little olive oil over direct heat. Add the mushrooms, onions, garlic and chilies. Fry everything for a few minutes and season with salt, pepper and lime juice.
➍ Briefly grill the Chinese cabbage on all sides over direct heat to create roasted aromas. Then remove from the grill and cut into strips. Mix in a bowl with olive oil, salt and pepper and season to taste.
➎ Now grill the pike-perch vigorously but briefly on the hot grill, in a pan or in the Beefer. The fish should still be slightly translucent and juicy on the inside.
➏ To serve, spread some Chinese cabbage on the plate, place the fish on top and sprinkle the mushrooms on top. A little olive oil and ground pepper round things off.
Recipe by Oliver Sievers
"The most important thing about BBQ is good food and the fun you have with family and friends." Olli Sievers works as a grill master and meat specialist at DON CARNE. His hobbies are cooking, grilling, traveling and reading. Since 2012 he has been traveling with the BBQ Wiesels to championships at home and abroad.
Recipe from FIRE&FOOD issue 03/2018
