A whole grayling simply grilled until the skin is crisp and the flesh turns pearly, accented by tart sumac, sweet smoked paprika, and lemon. The side of warm chickpeas, red onion, and tahini is intentionally understated to complement the fish without masking it.
Ingredients
- 650 g whole grayling, gutted and scaled, very fresh, generous portion size
- 2 tsp ground sumac
- 1 tsp sweet smoked paprika
- 2 pieces organic unwaxed lemon
- 5 tbsp extra-virgin olive oil
- 250 g jarred cooked chickpeas, rinsed
- 1 piece fresh red onion
- 2 tbsp plain tahini
- 1 tbsp pomegranate molasses
- 0.5 bunches fresh flat-leaf parsley
- 1 clove fresh garlic
- to taste fine sea salt
- to taste freshly ground black pepper
- 1 pinch ground cayenne pepper
Method
- Take the fish out of the refrigerator 20 minutes before cooking to bring it to room temperature. Pat it thoroughly dry with paper towels, including inside the cavity: the skin must be completely dry to the touch to grill properly rather than steam.
- Finely zest the lemon, then mix the olive oil, sumac, smoked paprika, lemon zest, salt, black pepper, and a pinch of cayenne pepper. The paste should be brick-red, glossy, and fragrant, without being overly thick.
- Score the skin of the fish with 3 diagonal slashes about 5 mm (1/4 inch) deep on each side, without cutting into the backbone. Rub the fish all over with the spiced oil, working it into the slashes and the cavity. Let marinate at room temperature for 15 minutes while the grill heats up.
- Prepare the garnish: thinly slice the red onion (1 to 2 mm), then massage it with lemon juice, a pinch of sumac, and salt. Let it macerate for 10 minutes until tender, bright pink, and translucent.
- Warm the chickpeas in a skillet over low heat (about 90 °C / 195 °F) with a drizzle of olive oil and a splash of lemon juice for 4 to 5 minutes, stirring regularly. They should be heated through (at least 60 °C / 140 °F) and glossy without bursting. Off the heat, fold in the drained red onion, chopped parsley, and a touch of pomegranate molasses.
- Make the tahini sauce: whisk the tahini with lemon juice, grated garlic, a pinch of salt, and 2 to 3 tablespoons of ice-cold water for 1 minute, until you have a smooth, pale emulsion that coats the back of a spoon.
- Heat a cast-iron grill pan or stovetop grill over high heat until it reaches 220 °C to 230 °C (425 °F to 450 °F; a drop of water flicked onto it should sizzle and evaporate instantly). Lightly brush the surface with oil. Lay the fish down: it should sizzle vigorously right away.
- Grill the fish over medium-high heat (around 200 °C / 400 °F) without moving it for 6 to 7 minutes, until the skin is crisp, marked with dark brown grill lines, and releases easily. Carefully flip using two spatulas and cook the second side for 5 to 6 minutes, until the internal temperature reaches 52 °C to 55 °C (125 °F to 130 °F) on a thermometer or the flesh turns opaque and pearly along the backbone.
- Transfer the fish to a warm platter and let it rest for 3 minutes to relax the flesh and redistribute the juices. Squeeze a fresh splash of lemon juice over the skin just before plating.
- Spread the warm chickpeas in an even layer on a serving platter. Set the whole grayling on top, drizzle with ribbons of tahini sauce, then finish with a swirl of pomegranate molasses, a pinch of sumac, fresh parsley leaves, and lemon wedges around the edges.
- Serve immediately while the contrast between the hot, crispy skin, juicy flesh, and warm chickpeas is at its peak.
Nutrition
Per serving
- Energy
- 834.4 kcal
- Protein
- 53.07 g
- Carbohydrate
- 47.9 g
- Fat
- 50.22 g
- Fibre
- 16.3 g
- Calcium
- 139.44 mg
- Iron
- 7.63 mg
- Magnesium
- 167.31 mg