Tench with crunchy red cabbage salad
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
• 2 tench, 500 g each
• ½ head of red cabbage
• 1 handful of finely chopped cashew nuts
• freshly grated horseradish
• 1 orange
• 1 tbsp soy sauce
• 1 tbsp Mango-Agrodolce (mango vinegar)
• Sea-salt
• Chili flakes
• 1 organic lime
• 1 handful of thyme
There are more fish recipes in our special!
Spices available in the shop!
preparation
➊ First prepare the red cabbage salad so that it can marinate. Remove the white stalk from the red cabbage, then cut into thin strips and place in a bowl. Halve the orange and squeeze the juice from both halves over the red cabbage. Season with mango vinegar, soy sauce, sea salt and chilli and mix well. You can vary this dish a lot by adding chilli. If possible, let it marinate in the fridge.
➋ Create a nice white glow. Salt the inside of the tench and fill the belly with thyme. Now place it directly in the glow, making sure that no flames form. Depending on the size of the fish, leave it in the glow for between 4 and 6 minutes per side. When the dorsal fin can be pulled out, remove it from the glow and allow it to cool slightly.
➌ Then peel off the skin and remove the meat from the bones.
Now finish the red cabbage salad with the chopped cashew nuts and add some lime zest to the red cabbage on top.
Served as a starter, place about 2 tablespoons of the red cabbage salad on a plate, add the peeled pieces of tench on top and finally top with freshly shredded horseradish and wasabi yoghurt sauce to taste.
Jürgen's BBQ tip: "When preparing fish on the grill or in a pan, you should never salt it on the skin side. Salt cannot penetrate the waterproof membrane, but it does draw in moisture and dissolve the mucous membrane, causing the fish to stick to the bottom of the pan or grill grate."
R ecipe by Jürgen Kernegger
Jürgen Kernegger is not only a passionate asador and hunter, but has also been a fisherman since he was a child. 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
