Pike from the embers with Amba-Mango sauce on black bread
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 portions
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Wood fire, cast iron pan
Ingredients
• 1 pike, about 1 ½ kg
• 6 slices of black bread
• Sea-salt
For the Amba Mango Sauce:
• 1-2 mango, 500 g pure diced
Pulp
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 garlic clove, roughly chopped
• 2 tbsp Mango-Agrodolce (mango vinegar)
• 1 teaspoon harissa or chili powder
• 1 tsp turmeric
• 1 tsp mango curry
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1 tsp sea salt
There are more fish recipes in our special!
Spices available in the shop!
preparation
➊ Prepare a nice white embers on a suitable fire using hardwood logs. Put a large log to one side, on which the pike will later be placed.
➋ For the Amba mango sauce, briefly roast the mustard seeds, fenugreek seeds, mango curry and turmeric in a pan until the aromas develop. Then deglaze with a little water to form a slightly creamy paste. Now puree this well with the remaining ingredients in a blender. Then season with harissa or chili to the desired level of spiciness. Poured into a sealable container, the sauce will keep in the fridge for up to 5 days.
➌ Salt the gutted and washed pike well on the inside and fill the abdominal cavity with the herbs available.
➍ Place the log in the middle of the embers and place the pike on top. Make sure that the high flames do not burn the fish. The most important thing when grilling on an open fire is to be constantly present and attentive to the food being grilled.
➎ When the fish's eyes turn white and the dorsal fin comes off easily, the fish is cooked. Another sign that the cooking process is complete with this variant is when the fish skin starts to bubble.
➏ Now briefly toast the sliced bread on a log. Peel the skin off the pike and pick the delicious meat from the bones. Spread this generously on the toasted bread slices and pour the Amba mango sauce over them. A delicious taste experience is ready!
Jürgen's BBQ tip: "The Amba mango sauce comes from Levantine cuisine and is originally made from green mangos fermented in salt. This spicy, fruity sauce goes perfectly with fish or vegetarian dishes such as hummus."
R ecipe by Jürgen Kernegger
Jürgen Kernegger is not only a passionate asador and hunter, but has also been a fisherman since childhood. Growing up on the Danube, he learned to appreciate the fish of the Danube in particular. In addition to the famous Danube carp, these include brown trout, perch, pike, tench, catfish and zander. Jürgen Kernegger, one of the grill masters at the Austrian cooking and grill workshop, cooked three of them over a wood fire for FIRE&FOOD.
Recipe from FIRE&FOOD issue 02/2022
