Today I barbequed sea breams – using a new method. I have read about this in a german cooking forum. The original recipe is based on Jamie Oliver. But I did use other spices (much less and others) and did it a little different.
First I soaked the sea breams over night in salt water brine (1 small handful salt in 4 liters of water to get a firmer and tastier fish) and afterwards I rinsed them once and dried the fish with paper towels. I put some parsley and a lemon slice in the bellies and made a good use of freshly coarse grounded pepper. So far I also put some lemon slices on top of the fish and wrapped each fish in one layer parchment paper and wrapped it again in a sheet of newspaper (1 double side). Fixed the wrapping with some kitchen string and soak parcels in water - just for a few minutes. I put the parcels on a rack over white hot gleaming charcoal and grilled them 30 minutes,
|parcels and some small french merguez sausages (to be eaten during waiting...)|
while turning them over once after 15 minutes. Newspaper will get dry and than burn during this process but this does not matter.
|Newspaper burned and nearly gone|
I used a scissor to cut open the left over parchment paper, which was only charred a little but not burned yet.
My plate - I don't like fish skin so it is peeled of:
The fish was very juicy and tender: Method highly recommended.
For the green sauce I blended 1 small bunch of flat leaved parsley with a good pinch of salt and 125 ml olive oil, juice of ½ lemon and ½ teaspoon lemon zest.
I made some vegetable dish too: sort of ratatouille (1 eggplant, 1 summer squash, 1 fennel bulb, 2 red bell peppers, 3 shallots, sprig rosemary, thyme, some sage leaves, 2 tablespoons toasted pine nuts, 1 lavender blossom head, laurel leave, 2 garlic gloves; I simply cut vegetables into pieces and simmered the veggies in olive oil until tender and spiced them up with some salt, pepper and Crema di balsamico)