Friday, 12 May 2017

Gilthead sea bream in Jerk seasoning

I bought a whole fish today and used an idea I saw Chef Guy Turland prepare on YT.
Marinating a whole fish to give it a great flavour is a great idea.
He used a combination of herbs ans spices and put the fish in the fridge for 12 hours.
I made a shortcut and used a couple of tablespoons from my recently bought Bull's Eye BBQ sauce I used for the pulled pork. The fish was coated in it and left to rest for 2 hours. What a great flavour.

recipe for 1:
1 gilthead sea bream per person
2 tbsp butter
5 tbsp Bull´s Eye BBQ sauce with hickory smoke
4 lettuce leaves
1 avocado
1/2 lemon
4 red radishes
1 spring onion
1/3 cucumber
fleur de sel

Make some cuts on each side of the fish and baste it with marinate inside and outside.
After the fish has rested with the marinate for a while- the longer the better.

Heat up the butter in a wide pan until it foams, get the fish in and on medium heat let it get some colour- it will take about 5 minutes on each side. Depends on how thick the fish is.
Make the salad and put lemon on the avocado.

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