Grilled Bream with Vegetable Salad
Ingredients
- For the fish
- 2 Bream (ready to cook)
- 1 organic lemon
- 1 shallot
- 2 garlic cloves
- 2 Tbsps butter
- Lemon wedge (for garnishing)
- salt
- peppers
- 3 fresh green chili peppers
- 2 sprigs parsley
- vegetable oil (For brushing)
- For the salad
- ½ green paprika
- ½ yellow onion
- 2 Vine tomatoes
- 125 grams Cucumber
- salt
- peppers
- 2 Tbsps White vinegar
- 2 Tbsps olive oil
- 1 generous pinch Mustard
- sugar
Preparation steps
Rinse and pat dry fish. Rinse lemon in hot water and halve. Squeeze juice from one halve and slice the other halve, cut slices into halves. Score one fish on both sides and fill score marks with lemon slices. Rinse parsley, shake dry, and stuff fish with it. Season fish with salt and pepper and place into fish grill rack. Brush with oil.
Rinse and pat dry another fish and season with salt and pepper. Place into a fish grill rack. Grill both fishes on moderately hot grill for about 15-20 minutes, turning often. Shortly before the end of grilling, add chile peppers to the grill and roast, turning often.
Peel shallots and chop finely. Heat 1 tablespoon of butter and saute shallots. Remove from the pan and set aside. Peel garlic, cut into thin slices and saute until golden brown in remaining butter. Remove from heat, season with lemon juice and salt.
To serve, arrange one bream with lemon slices on a warmed plate, sprinkle with shallots and garnish with grilled peppers. Cut another bream along the center bone in half, arrange on a preheated plate and sprinkle with garlic in lemon butter. Serve with lemon wedges.
For the salad: rinse and dry pepper and tomatoes. Halve pepper and remove seeds and ribs, cut into strips. Cut tomatoes into cubes. Peel onion and dice, blanch in boiling salted water for 1 minute. Rinse in cold water and combine with tomatoes and pepper. Peel cucumber and quarter lengthwise, scrape out seeds and cut into pieces. Whisk vinegar, oil and mustard, season with salt, pepper and sugar. Toss salad with the dressing. Serve fish accompanied by salad placed into small glasses or bowls.
