Barbecue Newspaper Fish: Outdoor Cooking with Tom Kerridge and Big Green Egg
9.9 هزار بار بازدید -
3 سال پیش
-
How about something a little
How about something a little different? Let’s cook a whole fish wrapped in newspaper on the bbq this summer. When people think about outdoor cooking they normally think of sausages and burgers but the smoky flavours of the barbecue go beautifully with seafood.
Tom Kerridge and Big Green Egg show you how to cook this tasty home barbecue centrepiece. Check out the recipe on page 121 of my Outdoor Cooking book or find it below. Let us know how you get on in the comments!
If you liked this video, give it a thumbs up! Also, subscribe to this channel to see more in the Outdoor Cooking series.
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Fancy ordering the book? https://amzn.to/3yDyr56
Want a Big Green Egg? https://www.biggreenegg.co.uk/
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Recipe:
1 bream (about 600g), descaled and gutted
1 lemongrass stalk, bashed and cut in half
1 spring onion, halved
4 thick slices of fresh ginger
2 kaffir lime leaves
1 lemon, thinly sliced
1 tbsp vegetable oil
Salt and freshly ground black pepper
Coriander And Lime Butter:
100g butter, softened
2 tbsp coriander leaves, chopped
2 kaffir lime leaves, finely chopped
To Serve:
Coriander sprigs
Lime wedges
Method:
1. To prepare the bream, make deep parallel slashes through the skin on both sides of the fish, at about 3cm intervals. Put the lemongrass, spring onion, ginger and kaffir lime leaves into the fish cavity.
2. Tear off a piece of baking parchment about 15cm longer than the fish and lay it on your work surface. Place a few lemon slices down the middle of the paper and lay the fish on top. Season both sides of the fish with salt and pepper and drizzle with the oil. Place the remaining lemon slices on top.
3. Wrap up the fish securely in the baking paper and tie the ends tightly with kitchen string. A well-sealed package will help the fish steam better. Now wrap the fish in 2 or 3 layers of newspaper and tie again with string.
4. Shortly before cooking, immerse the whole package in a bowl of cold water for 4–5 minutes, no longer. Now place the fish parcel on the hottest part of the barbecue and cook for 15–20 minutes, turning it over after 8–10 minutes. The newspaper will burn but the fish will steam to perfection underneath.
5. While the fish is cooking, put the ingredients for the coriander and lime butter into a small bowl and mix until evenly combined. Season with salt and pepper.
6. Once the fish is cooked, remove the parcel from the barbecue and open it up. Spread the butter over the fish and let it melt. Garnish with coriander and serve with lime wedges.
________________________________________________________________________
Goes great with:
Suya Beef Skewers: Suya Beef Kebabs: Outdoor Cooking wit...
Umami Mushroom and Halloumi Burgers: Umami Mushroom and Halloumi Burgers: ...
________________________________________________________________________
Did you give it a go? Share your dish by using #CookwithKerridge
Find me on social media:
• Instagram: Instagram: cheftomkerridge
• Twitter: Twitter: ChefTomKerridge
• Facebook: Facebook: cheftomkerridge
________________________________________________________________________
Thanks for watching!
#TomKerridge #BigGreenEggUK #bbqfish #newspaperfish #outdoorcooking #bbq #homebarbecue #barbecueessentials #BigGreenEgg
Tom Kerridge and Big Green Egg show you how to cook this tasty home barbecue centrepiece. Check out the recipe on page 121 of my Outdoor Cooking book or find it below. Let us know how you get on in the comments!
If you liked this video, give it a thumbs up! Also, subscribe to this channel to see more in the Outdoor Cooking series.
________________________________________________________________________
Fancy ordering the book? https://amzn.to/3yDyr56
Want a Big Green Egg? https://www.biggreenegg.co.uk/
________________________________________________________________________
Recipe:
1 bream (about 600g), descaled and gutted
1 lemongrass stalk, bashed and cut in half
1 spring onion, halved
4 thick slices of fresh ginger
2 kaffir lime leaves
1 lemon, thinly sliced
1 tbsp vegetable oil
Salt and freshly ground black pepper
Coriander And Lime Butter:
100g butter, softened
2 tbsp coriander leaves, chopped
2 kaffir lime leaves, finely chopped
To Serve:
Coriander sprigs
Lime wedges
Method:
1. To prepare the bream, make deep parallel slashes through the skin on both sides of the fish, at about 3cm intervals. Put the lemongrass, spring onion, ginger and kaffir lime leaves into the fish cavity.
2. Tear off a piece of baking parchment about 15cm longer than the fish and lay it on your work surface. Place a few lemon slices down the middle of the paper and lay the fish on top. Season both sides of the fish with salt and pepper and drizzle with the oil. Place the remaining lemon slices on top.
3. Wrap up the fish securely in the baking paper and tie the ends tightly with kitchen string. A well-sealed package will help the fish steam better. Now wrap the fish in 2 or 3 layers of newspaper and tie again with string.
4. Shortly before cooking, immerse the whole package in a bowl of cold water for 4–5 minutes, no longer. Now place the fish parcel on the hottest part of the barbecue and cook for 15–20 minutes, turning it over after 8–10 minutes. The newspaper will burn but the fish will steam to perfection underneath.
5. While the fish is cooking, put the ingredients for the coriander and lime butter into a small bowl and mix until evenly combined. Season with salt and pepper.
6. Once the fish is cooked, remove the parcel from the barbecue and open it up. Spread the butter over the fish and let it melt. Garnish with coriander and serve with lime wedges.
________________________________________________________________________
Goes great with:
Suya Beef Skewers: Suya Beef Kebabs: Outdoor Cooking wit...
Umami Mushroom and Halloumi Burgers: Umami Mushroom and Halloumi Burgers: ...
________________________________________________________________________
Did you give it a go? Share your dish by using #CookwithKerridge
Find me on social media:
• Instagram: Instagram: cheftomkerridge
• Twitter: Twitter: ChefTomKerridge
• Facebook: Facebook: cheftomkerridge
________________________________________________________________________
Thanks for watching!
#TomKerridge #BigGreenEggUK #bbqfish #newspaperfish #outdoorcooking #bbq #homebarbecue #barbecueessentials #BigGreenEgg
3 سال پیش
در تاریخ 1400/03/14 منتشر شده
است.
9,915
بـار بازدید شده