Grillet hel fisk med citronemulsion
I Grækenland er middelhavsbasen kendt som “lavraki” og betragtes som en værdsat fisk i Europa. Prøv denne smagfulde opskrift fra kokken Jim Botsacos fra Molyvos restaurant til din egen græske fest.
Kilde: Martha Stewart Show, Episode 7090
Johnathan
27.04.2023 @ 06:26
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:
In Greece, the Mediterranean sea bass is known as “lavraki” and is considered a valued fish in Europe. Try this tasty recipe from chef Jim Botsacos from Molyvos restaurant for your own Greek feast. Source: Martha Stewart Show, Episode 7090
Ingredients:
– 6 (1 1/4-pound) whole Mediterranean sea bass, cleaned and gutted
– Olive oil
– Coarse salt and freshly ground black pepper
– Chopped fresh parsley, for garnish
– Dried Greek oregano, for garnish
– Lemon Emulsion
Directions:
1. Preheat a grill pan or grill to medium heat.
2. Working with one fish at a time, use a sharp boning knife to make a light score on the top of the dorsal fin just below the head. Continue to make a small score, pushing the knife against the bone all the way down the back and stopping just above the tail. The head and tail should remain intact. Turn the fish over and repeat the process on the opposite side.
3. Lay each fish parallel and make a score from the top of the head, scoring straight down behind the gill. Repeat process on tail end. Turn fish and repeat on opposite side.
4. Brush fish with olive oil and season with salt and pepper inside and out. Place fish inside a grill basket and close. Place in basket or lay fish, skin-side down, on grill and cook, moving occasionally, for 10 to 12 minutes. Turn and continue cooking until skin is charred and crispy and flesh is opaque, 10 to 12 minutes more.
5. Serve whole, garnished with parsley and oregano and served with emulsion, or serve filleted by removing head and tail and reserving for use with fish. Using a thin knife, remove the back of the dorsal fin from where the head was all the way to the tail, and lay the knife in the bottom where the head lifted off the mid-bone. Once the fish is opened, remove the center bone using the knife or a small fork, removing bones from where the ribs would be, one at a time. Make sure all bones are removed.
6. Arrange fish opened and butterflied on serving plate, drizzled with emulsion and garnished