Being overtaken by a st…. fish on the quest for THE Barbecue Sauce.

What do the innocent words „meat, fire, spices, herbs, salads, cold beer or cool rosé“ mean to you?

To me the Idea of a Barbecue alone, with tender, perfectly grilled steaks, their juices mixing with velvety rich melting Butter and freshly chopped herbs, does “pling plong pling“ on my taste buds.
Just think about a firm piece of grilled sea fish with chilli and lime, playing Circus on your palate, dancing Tango on your Tongue…
What I especially love are those fresh barbecue sauces and their endless possibilities, the perfect playground for strong and hearty Aromas.
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.
Does this happen to you? Do you always end up making the same sauce, because some kind of pavlovian reflex sends you off always in the same direction? Whilst at the same time little anchovies with Rosemary, almonds and oregano, egg yolk and garlic, cucumber and yoghurt are floating before your inner eye?To end this internal Dilemma I decided to make as many different sauces as I could one evening and invite some good friend to taste and find the best of sauces: a trial night.
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!
It didn‘t need anything at all. It was surprising,succulent,intense, impressive, fantastic and great fun!
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)
We still ate the Sauces. And they were still well received. Nothing like the fish, so I‘ll post the recipes for everything and you can decide for yourself…
Salmon grilled Alex way.1 half of a big Salmon (wild, if possible)
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
Soak the wooden board in water overnight.

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.

Place the fish on the boards (You probably have to cut the fish in two halves), and the boards on the glowing coal (Yes still on a rack).
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!)

Yum. Come back, Alex. please.
This is for Gourmet grillers. For all those who just bang the beef on the Barbecue, here are some (good) sauces.
Tomato and Coriander, the one I always make…
220 g ripe tomatoes
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
Shrub the roots of the coriander and chop very finely, chop the coriander leaves roughly.
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)
Almond Aioli (food processor method)
crust of 1/2 ciabatta loaf
2 cloves garlic
70 g whole blanched almonds
1 egg yolk
125 ml olive oil
salt and freshly ground pepper
Soak the bread in water until soft.
Squeeze.
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.
Cucumber Yoghurt Raita
1 unpeeled cucumber, seeded and grated or chopped very finely
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
Combine all in a bowl and refrigerate for 1 hour. Serve chilled.(I actually do this in a food processor as well)
Source:“Barbecue, where there‘s smoke, there´s flavour“, by Eric Treuille and Birgit Erath
What a fun evening.
Next week back to more serious matters: the car which will carry me around Le Sarthe in (only) three weeks.
Enough said.

8 Comments

  1. Arneyb says:

    Sometimes its so easy. I think a salmon made with some lemon, pepper and a little garlic is so tasty and juicy that everything else would be too much.
    For a steak it is different, there are many ways to enjy it and once again, I think the most simple “sauces” are the best. I must admit that my favourites are pure tomato ketchup or “Kräuterbutter”.
    Sorry I am just a poor sinner.

  2. Alex says:

    It was my pleasure any many thanks for the great evening. It’s not so easy as an amateur to impress a kitchen queen like you, so I’m a bit proud to manage it.
    Looking forward for next driving expirience.

    Take € 5 in the macho-piggybank :-)

  3. @Arne: You poor sinner….salmon with lemon pepper and a little garlic sounds abosolutel delicious as well!
    @Alex: Kitchen Quenn is a huge Compliment. Thank you. Macho piggy bank is started from now on: great idea!!!!

  4. DB says:

    1st of all: Everything was absolutely delicious!!! The salmon , the sauces … and also the sausages! No bbq in Germany without some proper grill-sausages :-)

    Congrats Alex, wonderful recipe and the possible start of a fun new game: let´s impress the kitchen queen :-)

    How about an argentine bbq this weekend ???

  5. batistuda says:

    Hmmm ich habe sooooooo Hunger!!! Diese Cucumber Raita……..das sieht mal wieder alls so schön und köstlich aus!!

  6. puedi says:

    Liz Wohlstand wrote a comment that got lost!! Acusing the internet!! Well, where are you next week, Mrs Spangenberg? Hahaha! Lot´s of luck, speed, good weather, fun and an angel to your side!!! And me and the other readers, what are we going to eat without the inspirations? Kartoffeln, Kartoffeln and Kartoffeln again!

  7. This is very healthy too. I love the array and variations of grill marinade for the salmon meat. It is grilled just right for the juices to remain.

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