A pristine freshwater catch grilled whole, served over a swipe of rich romesco, a touch of fresh guacamole, and golden pine nuts. The fish takes center stage, complemented by accents of fat, acidity, and gentle char.
Ingredients
- 600 g whole grayling, scaled, gutted, and very fresh
- 160 g artisanal romesco sauce
- 140 g fresh guacamole
- 25 g pine nuts
- 3 tbsp extra-virgin olive oil
- 1 piece red onion
- 2 tbsp red wine vinegar
- 1 piece lime
- 1 pinch ground cayenne pepper
- to taste fine salt
- to taste freshly ground black pepper
- 0.25 bunches fresh cilantro
Method
- Remove the grayling from the refrigerator and pat it thoroughly dry inside and out. The skin must be completely dry to crisp properly on the grill. Season the cavity and skin with salt and a touch of black pepper, then let rest at room temperature for 15 minutes.
- Prepare the quick-pickled red onion: thinly slice the onion and combine it with the red wine vinegar, a pinch of salt, and a drizzle of olive oil. Let marinate for 15 minutes until bright pink, tender, and translucent.
- Loosen the romesco sauce in a small bowl with a drizzle of olive oil and a squeeze of fresh lime juice until smooth, glossy, and spoonable. Keep at room temperature to let the aromas open up.
- Season the guacamole with a splash of lime juice, a pinch of cayenne pepper, salt, and black pepper. Keep cool but not ice-cold.
- Toast the pine nuts in a dry skillet over medium heat (around 320 °F / 160 °C) for 3 to 4 minutes, stirring constantly until evenly golden brown and fragrant. Transfer immediately to a cool plate to halt cooking.
- Preheat a grill pan, plancha, or outdoor grill over medium-high heat to reach a surface temperature of 400 °F to 425 °F (200 °C to 220 °C). Lightly oil the entire fish, then place it on the hot grates without moving it to establish clean sear marks.
- Grill the first side for 4 to 5 minutes, until the skin is crisp, well-marked, and releases easily from the grates. Gently flip with a wide spatula and grill the second side for 3 to 4 minutes, until the internal temperature reaches 120 °F to 122 °F (48 °C to 50 °C) on an instant-read thermometer, or until the flesh near the spine is opaque and flakes easily.
- Transfer the fish to a warm plate, tent loosely with aluminum foil, and let rest for 3 minutes. Finish with a light squeeze of lime juice and a thin drizzle of olive oil over the skin.
- Spoon a generous swoosh of romesco sauce across the center of each serving plate. Fillet or gently open the fish, then arrange the portions in the center, crisp skin facing up.
- Dot spoonfuls of guacamole alongside the fish and top with drained pickled red onion. Scatter the toasted pine nuts and fresh cilantro leaves over the plate, and finish with a final drizzle of extra-virgin olive oil. Serve immediately to enjoy the contrast of warm fish and cool garnishes.
Nutrition
Per serving
- Energy
- 696.4 kcal
- Protein
- 37.01 g
- Carbohydrate
- 11.98 g
- Fat
- 55.65 g
- Fibre
- 4.69 g
- Calcium
- 51.67 mg
- Iron
- 1.34 mg
- Magnesium
- 54.12 mg