Baguette With Char Fillets Recipe
Baguette With Char Fillets Recipe
PrintIngredients
Method
Photos
4
char fillets with skin
Salt
Vegetable oil
1
bunch of dill
400g
cream cheese
3 tbsp
granular dijon mustard
2 tsp
beet syrup
Cayenne pepper
Juice and grated skin of 1 lemon
2
small pickles
1 pinch
of sugar
2
spring onions
1
red onion
1
baguette
- Salt the fillets on the inside and rub oil on the outside. Place the fillets with the oiled skin side facing down on the smoking plank. Place the board on the grill and heat directly at high temperature. As soon as it starts to smoke reduce the temperature and close the lid of the grill. Cook the fish using direct heat at 150oc for 15 minutes.
- In the meantime chop the dill. Mix the cream cheese, mustard, sugar beet, syrup and dill. Season with salt, cayenne pepper and lemon zest.
- Cut the pickes in thin, long slices and mix with a pinch of sugar, salt, 1 tablespoon of lemon juice and marinate for aproximately 10 minutes. Clean the spring onions and slice them into fine rings. Peel the red onion and finely dice them. Mix the spring onions and red onion.
- Cut the baguette in half (lengthways). Spread the cream cheese and add the pickles to the baguette.
- Take the fish from the grill and remove the meat from the skin. Grill the skin on high heat untill it’s crispy. Spread the fish evenly over the baguette and spread the mixture of onions over it. Cut the baguette into four pieces and garnish with the crispy skin as desired.
Search Recipes
Irish Soda Bread is a recipe that is so much easier than expected. I even did it wrong and this recipe STILL came out beautifully enough for me to bake another batch (or two). Hot from the grill, off your Napoleon Pizza Stone, there is nothing better.
There's a bit of a story with these Fried Catfish Tacos With Spicy Sour Cream And Avocado Coleslaw. When I was a lot younger, back in my picky eater days, I was watching a show whose main characters were focused on a Mexican family and fish tacos. They were obsessed with fish tacos.
Accessories
Feel like a professional griller
