Grilled Fish Rack – Tired of backyard meals with older kids? Try cooking whole fish at a barbecue next summer. It’s amazing, delicious, and easier to cook than you think, especially with the help of Alex Raige, the executive chef at LaVara in Brooklyn, New York.
Raige specializes in cooking whole fish in Spain’s Basque style. This method works for flounder, flounder, mackerel, flounder, flounder or whatever your angler recommends.
Grilled Fish Rack
Raje tells you how you can become a fish fry chef. It’s just six easy steps:
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When buying a whole fish, make sure your specimen has clear eyes and firm flesh – these are signs of freshness. Then ask the fisherman to eat the fish, measure it, and remove the flesh. If you are not interested in decorating crowns, this work is best left to professionals.
Fish skin sticks to food. A bag that solves this problem, allows you to cook on a light heat and fry the fish, while preserving the skin and fry it inside. Your bag should be made of stainless steel (or, alternatively, all steel and non-alloyed). You definitely don’t want a melted plastic handle getting in the way of your work.
Rage marinates whole fish for fresh flavor and quality meat. In a large bowl or bowl, mix 5 cups cold water and ½ cup kosher salt. Blanch the fish for 5 to 10 minutes and cut off the top. Dry clean. Then add oil and salt in it.
The beauty of the bag is your bad habit of always thinking about how the fish is being rewarded: checking the bag every three minutes and leaving it alone can result in more cooked fish. Bake until golden brown, about 12 minutes. The meat should be firm when pierced.
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When the fish is done, remove it from the grill, put it on a hot plate and cook the fish for a while. Resting fish is a good idea, as is resting meat. During this time, the gelatin will set, making your fish more moist and juicy.
You already know how to dress fish with lemon and herbs. Substitute for a simple sauce to complement the dish. Add a little olive oil and a few cloves of garlic to a cold pan. Cook on high heat until golden, remove and add a little diced skin to the fish. It goes with lemon.
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Bake or grill whole fish to perfection: this fish is made for fish! This is better
Bake or grill whole fish to perfection: this fish is made for fish! Its sliding claws hold the fish in place, allowing the skin to reach the table.
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Sea bass, salmon, flounder, mackerel: up to 35 cm in length, all can be prepared with fish fillets. Fill it well with meat or regular herbs, lemons, etc. Fish fillets are suitable for use in the oven and on the grill. Its three simple positions, slides are lubricated and then adjusted to the length of the fish. Once introduced, the fish will remain firm while cooking.
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