River and sea, big and small fish - a good reason for a picnic. Fishermen, bring your fishing rod, grill and family, and nature together.
The family of the fisherman should, just in case, bring along a fish bought in a store or in the market, so that, in case of unsuccessful fishing, it is good to relax in nature and eat fish on the grill.
Which fish is best to buy, decide based on the geographical location of the area in which you have to fish. It can be a lake, river or sea fish, or just fish, which is preferred by the family of the fisherman. How to cook it, now decide.
Grilled fish - features of cooking fish dishes in nature
Let's start with the most important: you have to clean the fish in nature, and this should be convenient and easy. The fisherman will be busy fishing, so all the dirty work will fall on the shoulders of his companions. Prepare in advance a container in which it will be necessary to rinse the cleaned fish well, soak it in an acidic solution, with vinegar or citric acid, for at least two or three hours. This is especially important if the fish is caught in a river. The acidic solution eliminates the unpleasant, to put it mildly, smell of mud. Still for this purpose, bay leaf, lemon peels or lemons, garlic, cardamom, nutmeg are useful. An excellent disinfectant is vodka, lemon tincture.
Too small fish should not be grilled. Take a soup pot and cheesecloth, folded in several layers, to wrap a trifle in it and, having welded a clean broth, without bones and scales, throw unnecessary residues into a fire, if you do not feel sorry for cheesecloth (washing in nature is inconvenient).
But even small fish will have to be cleaned. Remove the gills and gut the abdomen. Both spicy herbs and roots are useful for fish soup and grilled fish: onions, parsley, celery, carrots, coriander or cilantro. Prepare several varieties of pepper, salt, sugar.
Other ingredients - depending on personal preference. It will be ideal if you take the marinade or sauce for cooking fish on the grill ready-made to nature, to facilitate the work. Options for cooking fish on the grill are attached below, and if these ideas come in handy for someone - great!
1. Grilled fish with lemon juice and rosemary
Ingredients:
Carp 1.8-2 kg (net)
Mustard, Dijon 30 g
Lemon juice 2-3 tbsp. l
Honey 50 g
Rosemary, fresh
Imereti saffron (marigolds) 5 g
Turmeric
Salt to taste
Cooking:
Hold the cleaned and washed carp in water with vinegar, rinse and dry with a napkin. Cutting fish before frying is not worth it: it will look prettier with its head and tail. Just remember to remove the gills when gutting. Salt and pepper the carcass. You can put a sprig of rosemary and a pinch of saffron in the abdomen for more flavor. For a beautiful crusty crust, prepare a thick mixture of honey, Dijon mustard and lemon juice, in equal proportions, one teaspoon each. Lubricate the fish with this paste, and fry on both sides until golden brown.
2. Grilled fish - salmon skewers
In anticipation of biting, you can fry a fish harvested at home and brought for fishing in a container in the marinade. Then the rest will not depend entirely on the catch.
Ingredients:
Natural juice, lemon 250 ml
Onion (rings) 0.5 kg
Salmon fillet (without skin) 1.2 kg
White pepper
Cilantro
Vegetable oil 120 ml
Salt
Sugar
Cherry 600 g
Pickled cheese 800 g
Olives (seedless) 450 g
Mop sauce (Dijon mustard, juice and honey) for frying
Skewers 4 pcs.
Cooking:
Cut salmon fillet into large cubes or whetstones. Fold in a container, add juice mixed with butter, salt. For piquancy, add chopped cilantro, pepper, a pinch of sugar. Pickle the onions, sliced in rings, together with the fish. Two hours are enough for aging.
Dice the cheese, too, the same way with the fish. String skewers of fish, cheese, tomatoes and olives and onion rings alternately. Done! For frying, you will need a mop sauce, which will give a fish kebab with vegetables and cheese a beautiful rosy appearance. Before putting the skewers and kebabs on the fire, grease the fish, cheese and vegetables with a silicone brush sauce made from equal parts of mild mustard, juice and honey. When the barbecue is fried, a couple of minutes before removing it from the heat, repeat the sauce treatment.
3. Grilled fish - pike perch baked with cheese, onions and potatoes
If you were lucky while fishing, caught the bait of the gaffe, then this is both the classic ear, as in the song, and the simplest fried fish with a lush cheese and egg crust on a potato "pillow". It is not true that cheese and fish are not "comrades." What is tasty is right, even if the most famous masters of cooking think otherwise. This is their business.
If zander is not found in the nearest rivulet, then they are on sale in the nearest grocery store. This recipe costs both money and effort. Only if you cook pike perch in nature, then at home take care of the sauce.
Ingredients:
Pike perch 2.0-2.2 kg
White wine, dry 250 ml
Onions, 0.7 kg
2 eggs
Cream (20%) 200 ml
White pepper
Salt
Lemon 1 pc.
Dill 150 g
Grated cheese, hard 450-500 g
Indian saffron 5 g
Potatoes, peeled 0.5 kg
Butter 140 g
Cooking:
Save the head, ridge and tail of the cleared pike perch for cooking soup. When you cut off your head, remember that in pike perch the liver and the gall bladder are very close, almost at the head itself. Do not catch the gallbladder so as not to spoil the fish. Remember to remove the gills. Cut off the fins. Caution: on the ridge they are spiky. For grilling roasting you will need carcass fillets. Cut the torso on the back, separating the ridge with a sharp knife. The abdomen should remain intact. Wash the fish after cleaning. Put your skin down. Salt and pepper, sprinkle with lemon juice, after removing the zest from it. Roll the fillet in half lengthwise. Wrap in foil, and let it lie in the refrigerator while preparing the sauce.
Beat the egg with a small pinch of salt and sugar. Boil the cream, gently combine with a beaten egg, without stopping intensive beating. Add saffron, fresh zest, chopped dill. Put the sauce on the stove and, stirring, cook until thickened. Pour in the wine and let it boil. If lumps appear, interrupt them with a blender or wipe through a sieve. Try the finished sauce to taste - the taste of the whole dish will depend on it.
Chop the prepared potatoes with thin plates. Chop the onion into strips.
Take a sheet of foil and grease it properly with butter. Lay rows of overlapping potato plates. Brush the potato layer with the prepared sauce. Put a thin layer of onion. Sprinkle with grated cheese. Choose cheese to taste, but it should melt easily. On top of the cheese, skin down, lay the unfolded fillet of pike perch. Lubricate the inside with the sauce and roll it in half. Lock the edges of the foil well and transfer the fish to the wire rack. Bake for ten minutes on each side. Readiness check wooden skewer. Do not rush to unfold the foil: after baking, the fish should rest for about fifteen minutes in low heat.
4. Grilled fish with vegetables and salsa-style tomato sauce
Sauce is the decoration of any dish, and grilling or barbecue without it is unthinkable. Honestly, any fish can be turned into a culinary masterpiece if served with sweet and sour, fragrant and spicy sauce, with baked vegetables. Of course, trout is not every fish, but let it be an example. It is important that the selected fish has fewer bones and more fat.
Ingredients:
Trout 2.5 kg
Spicy herbs: cilantro, parsley
White pepper
White wine 150 ml
Mop sauce (honey and Dijon mustard) 100 g
Salt
Tomatoes 0.5 kg
Hot green pepper
Carrot
Vegetable oil
Bow
Garlic
Lemon (Lime)
Coriander
Cooking:
Rinse gutted fish, make cuts on the skin. Sprinkle with salt and pepper, sprinkle with wine. If you are going to fry river fish, in which the smell of tina is more pronounced, then you will need more wine and you need to marinate the carcass in it, with the addition of herbs, for at least two hours. You can fry the whole fish, make a filet of fillet or cut into steaks - as you like.
Fry on the grill, greased with mop sauce: mix a spoonful of mustard and honey, and, if necessary, add a little wine to get the desired consistency. Fry the peeled and boiled jacket potatoes on a wire rack, seasoning large wedges with garlic, ground pepper and chopped herbs. Peel the carrots, chop coarsely, also grease with mop sauce, and grill.
Prepare the sauce in advance. Blanch the tomatoes, remove the skin, cut the core, and cut the meaty part into cubes. Wipe the cut part with grains through a sieve. Combine the resulting puree with lemon or lime juice. Grind onions, and add to the juice. Extinguish the mixture with added oil. According to the original recipe, hot green pepper must be cut into very thin rings, but it all depends on the degree of pepper acuity and taste. In a puree mass put slices of tomatoes, chopped pepper, salt. Let it sit on low heat for 5-7 minutes.
Again, note that in the original recipe, the sauce does not include sugar, but a spicy sauce with a sweetish flavor is more interesting than just sour and spicy. If desired, add a little sugar in the tomato-onion puree during the stew.
5. Grilled fish - fried carp (perch, carp) with yogurt sauce
In Russian cuisine there is a classic dish - carp, baked in sour cream. If we talk about a picnic and grill, then baking fish in the oven will not work: this is another technology. But you can get a similar taste. The combination of fried fish with sour-milk sauce is traditionally also for Greek cuisine. There are similar dishes from other nations. So there is something to it. Let's try it.
Ingredients:
Fish 1, 5 kg
Lemon
Salt
Dill
Yogurt, natural 400 g
Sour cream (20%) 300 g
Garlic
Fresh mint
Pepper
Walnut Oil 100 ml
Cooking:
Fry the fish on the grill, as usual, having previously cleaned and aged in a mixture of salt, chopped herbs and lemon juice. Adjust the amount of ingredients to taste.
Combine yogurt with sour cream, add chopped juice and lemon zest, garlic, salt, mint, pepper and dill. Add sesame oil as well. It can be replaced with crushed walnut kernels. The sauce should be thick, so, combining all the ingredients, strain it through a sieve with the smallest holes to remove the whey, as is done for Greek sauce. By the way, if you want, you can add grated fresh cucumber to it. It will turn out zaziki, as in Greece.
6. Grilled fish - pike perch in wine
Make disposable foil molds. You can bake fish on the grill so that the chef of even the most famous restaurant will envy. Suitable for this recipe, of course, is red fish.
Ingredients:
Pike perch fillet 1.0 kg
White wine 300 ml
Dill and Parsley
Lemon 1 pc.
Salt
Soy Sauce 50 ml
Butter 100 g
Cheese 250 g
Egg 3 pcs.
Cooking:
Put the fillet pieces in a container, fill with wine, add slices of lemon, chopped herbs, salt, soy sauce and spices.
After an hour, the fish is ready for grilling. Spread it evenly in foil molds, along with the marinade. Beat eggs and combine with grated cheese. Cover the fish with a mixture and bake for 15-20 minutes.
Grilled fish - useful tips
There are such kitchen tools, the absence of which is acutely felt precisely during the preparation of grilled dishes.
If you are going to fry fish or meat on an open fire, be sure to prepare tongs for turning the products and a silicone brush to grease the meat or fish with the sauce or marinade during the frying process.
A spray bottle for irrigation will be needed if it is necessary to bring down a fire, or sprinkle meat or fish to lower the baking temperature on the surface, when you need to wait for the dish to fry from the inside.
