Just think about a firm piece of grilled sea fish with chilli and lime, playing Circus on your palate, dancing Tango on your Tongue…
Yet naturally I always end up making the same…
And naturally I always end up pondering all the other sauce possibilities which I´m missing out on.
For you and for my inner peace.
But somehow it went utterly wrong.My well meaning friend Alex, on the pretext of wanting to help, took over and made the most extraordinarily delicious grilled salmon I‘ve ever had! Ever!! Ever!!It didn´t need any sauce!
And I so hate being taken over on the left.! Especially by fish! Thank you Alex, but remember: we always meet twice and both you and I know what colour the tarmac has, when we will meet again… (that WAS fantastically macho, wasn´t it?!: yeah, yeah, yeah)
2 thin boards made of Cedar wood
2 Tablespoons brown sugar
1 teaspoon finely chopped garlic
100 g fenugreek seeds
1 tablespoon chinese spice
1 tablespoon soya sauce
1 teaspoon sesame oil
3 tablespoon treacle
combine half the fenu greek seeds and all other the ingredients, in a bowl.
Clean the fish and remove it‘s bones.
Place the fish on a large fishplate, sprinkle with the remaining fenugreek seed and brush the marinate generously over the flesh.Leave to marinate for at least two hours.
After 15 minutes brush the remaining marinade over the fish and let it grill for another 10 minutes or until its done.
The most spectacular way to grill fish! (No, it does not taste burnt!)
This is for Gourmet grillers. For all those who just bang the beef on the Barbecue, here are some (good) sauces.
2 hot green chillies
1 clove garlic
10 sprigs coriander, roots attached ( asian and oriental store)
juice and zest of 1 organic lime
1/2 teaspoon salt
1shallot, very finely chopped or
1 bunch spring onions
olive oil extra virgin
Chop or dice all other ingredients very finely and combine in a bowl. Let rest for 1/2 hour.
Make more than you think you need…. ( my experience)
2 cloves garlic
70 g whole blanched almonds
1 egg yolk
125 ml olive oil
salt and freshly ground pepper
Grind the almonds and the garlic in the food processor, add bread and yolk.
Keeping food processor at low pace (if you can) and slowly slowly pour in the olive oil, thinning it with lemon juice if it becomes too thick. Add lemon juice to taste and season with salt and pepper. It should have a coarse texture.Source: The unbeatable „River Cafe Cook book, blue“, but I‘ve altered the quantities to a home scale.
2 spring onions, finely chopped
1 garlic clove, chopped
1 cm grated fresh ginger
3 tablespoons roughly chopped fresh mint
3 tablespoons lemon juice
1 cup greek yoghurt
2 tablespoons cumin seeds toasted