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
4 red radishes
1 spring onion
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.