Tricks and tips to make a fish dish not only delicious, but also amazing. Five-star tips and recipes in this article.
„We have never eaten so deliciously. I thought trout was a strong-tasting, spiny fish that was only served whole, and I had to clean it on my plate. But what we had here changed everything.” - said Zsuzsi and Ricsi, who were at a restaurant with a long history on the lakeside. I went there and tried it and many other versions of it, because at home I wanted to prepare delicious fish on the grill to go with the meat.
The perfect trout recipe for grilling
The raw material was fresh, almost untreated, but the little technology and heat treatment was just perfect. The trout was cooked whole, grilled, marinated in oil and garlic the day before. On the grill grate, they were first cooked whole and then filleted, so they put the fillets in lemon-olive oil cold. Their light smoky flavour, with a hint of garlic, was perfection on a toast with a glass of dry wine and some small vegetables. There is hardly a more comforting, tasty and succulent way to serve a trout to a guest.
Which is the safest way to grill fish?
Salmon is simply unforgettable for guests. Not too strong in flavour, not too spiny, not at all if the chef has filleted it well, and this fish can be varied in any way. Sauces, roasted vegetables, purees, but the quality of the salmon slice is the most important thing on the plate. Not only do you have to get a nice salmon fillet, you also have to prepare it well. One safe way to do this is to grill pre-sautéed fish. You don't have to wait for it, the grill is hot, so you only have to throw the vacuum packed, already suuvidated, but room temperature fish on the grill for a minute or two to get the smoky flavour and a nice grill on the side.
Technologies and supply
Sous vide - sealed, preferably in vacuum-sealed heat-resistant plastic bags, cooked at a low and constant temperature for a long time. Depending on the ingredient, cooking can take from one hour to 72 hours to ensure that the ingredient is perfectly succulent and tender. It's a kind of safety procedure, as you can store it for much longer, make sure the inside is cooked to perfection, and season, roast and grill the outside afterwards.
Smoking - in this case you can use bbq, but if you don't have such facilities, feel free to use ’double tinfoil’, which means wrapping the fish. With spices, vegetables, wiped dry so that smoke forms inside, not water and juice, when you throw the package on the grid. You'll get a crumbly, almost creamy, and again, slightly smoky flavour that gives the fish a very gourmet effect.
Marinating - it's all about the play of acids and salt, where you need to put the ingredients in raw, as a marinade, for at least 1-2 days. But this will be so crumbly and soft afterwards that it won't hold up on the barbecue, but it's perfect for grilled vegetables cold.
Menu, offer: it's important to know how much the guest loves fish. Some people are particularly fond of ‘bubbling’, so feel free to offer them whole fish from the grill. Some, more often than not, just like fillets, without any fuss, and are hungry. In this case, it is worth recommending fillets with skin on with lots of tasty garnishes and sauces using the methods mentioned above.
So fish should be grilled, varied, coloured with vegetables, oils and sauces, because there is a demand for it! However, choose safe methods, fish of good quality and even sous vide.
