Char with lemon, fennel and zucchini baked in nori seaweed and grilled paper

Fish 164 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0
Char with lemon, fennel and zucchini baked in nori seaweed and grilled paper
  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 80
  • Calories: -
  • Difficulty: Easy
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Fresh fish, lemon and grilled - what could be simpler and tastier ...?! Here is a fresh look at this ancient culinary recipe ... Serving a dish on grill paper looks very impressive and harmonious, it will decorate any table: from a fishing picnic to a gourmet restaurant.

Ingredients

Directions

  1. Prepare fish and grill: clean the char (inside and outside), cut off the head, fins and tail, wash and dry. Immerse grill paper (the thinnest natural cut of wood) and hemp twine in wine for 15-20 minutes. Preheat the grill (or oven) to 180 ° C.
  2. Prepare the marinade: finely chop the onion, fennel greens, thyme, green onion; add lemon zest, salt, pepper and olive oil; mix well. In the resulting mixture, marinate the char (for 30 minutes).
  3. Cut the lemon, fennel onion and zucchini into even slices about 6-7 mm thick. Remove the char from the marinade and lightly blot it with a paper towel to remove excess marinade. Dip the slices of chopped vegetables and citrus in the remnants of the marinade, remove and lightly shake off excess moisture.
  4. Shake a sheet of grill paper from the wine and cut it in half with scissors, across the grain of the wood. Lubricate the inside of each half of the grill paper with olive oil and spread on it in the center along a wedge of lemon, fennel and zucchini, on top (along the grain of the wood) place the pickled char, wrapped in a nori leaf slightly dipped in wine. Top with a wedge of lemon, fennel and zucchini.
  5. Wrap the grill paper in a roll around the resulting "sandwich" of fish, lemon and vegetables, tie with two pieces of string. Place the resulting rolls in a preheated pan or baking dish so that the seam is at the bottom; place on the grill grate (or in the oven).
  6. Bake for 10-12 minutes. During this time, the grill paper slowly smolders, the fish is saturated with the aromas of vegetables and seasonings, citrus fruits and wine, as well as the aroma of the sea, imparted by algae, and smoked alder (oak), and, at the same time, it turns out to be very juicy.

Char with lemon, fennel and zucchini baked in nori seaweed and grilled paper



  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 80
  • Calories: -
  • Difficulty: Easy

Fresh fish, lemon and grilled - what could be simpler and tastier ...?! Here is a fresh look at this ancient culinary recipe ... Serving a dish on grill paper looks very impressive and harmonious, it will decorate any table: from a fishing picnic to a gourmet restaurant.

Ingredients

Directions

  1. Prepare fish and grill: clean the char (inside and outside), cut off the head, fins and tail, wash and dry. Immerse grill paper (the thinnest natural cut of wood) and hemp twine in wine for 15-20 minutes. Preheat the grill (or oven) to 180 ° C.
  2. Prepare the marinade: finely chop the onion, fennel greens, thyme, green onion; add lemon zest, salt, pepper and olive oil; mix well. In the resulting mixture, marinate the char (for 30 minutes).
  3. Cut the lemon, fennel onion and zucchini into even slices about 6-7 mm thick. Remove the char from the marinade and lightly blot it with a paper towel to remove excess marinade. Dip the slices of chopped vegetables and citrus in the remnants of the marinade, remove and lightly shake off excess moisture.
  4. Shake a sheet of grill paper from the wine and cut it in half with scissors, across the grain of the wood. Lubricate the inside of each half of the grill paper with olive oil and spread on it in the center along a wedge of lemon, fennel and zucchini, on top (along the grain of the wood) place the pickled char, wrapped in a nori leaf slightly dipped in wine. Top with a wedge of lemon, fennel and zucchini.
  5. Wrap the grill paper in a roll around the resulting "sandwich" of fish, lemon and vegetables, tie with two pieces of string. Place the resulting rolls in a preheated pan or baking dish so that the seam is at the bottom; place on the grill grate (or in the oven).
  6. Bake for 10-12 minutes. During this time, the grill paper slowly smolders, the fish is saturated with the aromas of vegetables and seasonings, citrus fruits and wine, as well as the aroma of the sea, imparted by algae, and smoked alder (oak), and, at the same time, it turns out to be very juicy.

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