Arabisk Golf-stil fisk i banan blade

En hel grillet fisk er lige så let at forberede som en filet og gør en smuk præsentation. Du kan også bruge bananbladmetoden til at grille rejer eller grøntsager.

Kilde: Martha Stewart’s Cooking School, Episode 502

portioner

ingredienser

1 hel snapper (ca. 3 pund), skaleres og rengøres
1/4 kop ghee, stuetemperatur
1 spsk kosher salt
2 teskefers friskkogt peber
6 sprigs flad-persille, plus 1/4 kop hakket
6 sprigsdille, plus 1/4 kop hakket
5 friske banan blade, hver skåret til omkring 3 meter lang, optøet hvis frosset
Selleri og urtesalat
Lime kiler til servering

Kørselsvejledning

1.

Forvarm en grill til medium eller en stor grillpande over medium. Skyl fisk under koldt vand; pat tørre. Coat indvendigt og udvendigt af fisken med ghee. Sæt fisken over med salt og peber. Placer krydderurtene inde i fiskens hulrum og drys ydersiden med de hakkede urter; sæt til side.
2.

Tør noget snavs eller støv af bananblade med en fugtig klud. Place blade, overlapper hinanden, på en ren arbejdsflade med lange ender parallelt med kanten af arbejdsfladen. Bladene skal overlappe med ca. 3 tommer. Placer fisken lodret i midten af bladene, fold en kant af bladene over for at dække fisken. Derefter rulles for at indpakke fisken helt med blade og indstiksender under.
3.

Placer indpakket fisk på grill og kog i 15 minutter. Vend forsigtigt indpakket fisk og kog til bladene er forkullet og fisk koges igennem, 10 til 15 minutter mere.
4.

At servere, pakke fisken og overføre til en plade. Top med selleri og urtesalat; tjene med lime kiler.

One Comment

Luca
27.04.2023 @ 16:55

As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:

“A whole grilled fish is just as easy to prepare as a fillet and makes a beautiful presentation. You can also use the banana leaf method to grill shrimp or vegetables. Source: Martha Stewarts Cooking School, Episode 502, 6 servings. Ingredients: 1 whole snapper (about 3 pounds), scaled and cleaned, 1/4 cup ghee, room temperature, 1 tablespoon kosher salt, 2 teaspoons freshly ground pepper, 6 sprigs flat-leaf parsley, plus 1/4 cup chopped, 6 sprigs dill, plus 1/4 cup chopped, 5 fresh banana leaves, each cut to about 3 feet long, thawed if frozen, celery and herb salad, lime wedges for serving. Directions: 1. Preheat a grill to medium or a large grill pan over medium. Rinse fish under cold water; pat dry. Coat inside and outside of fish with ghee. Sprinkle fish with salt and pepper. Place herbs inside fishs cavity and sprinkle outside with chopped herbs; set aside. 2. Wipe any dirt or dust off banana leaves with a damp cloth. Place leaves, overlapping, on a clean work surface with long ends parallel to edge of work surface. Leaves should overlap by about 3 inches. Place fish vertically in center of leaves, fold one edge of leaves over to cover fish. Then roll to completely wrap fish with leaves and tuck ends under. 3. Place wrapped fish on grill and cook for 15 minutes. Carefully flip wrapped fish and cook until leaves are charred and fish is cooked through, 10 to 15 minutes more. 4. To serve, unwrap fish and transfer to a platter. Top with celery and herb salad; serve with lime wedges.”