Yield: 1 servings
|1 \N||Alose; (freshwater fish)|
|1 \N||Gat; (freshwater fish)|
|1 \N||Grey mullet|
|\N \N||Plenty of bay leaves|
|1 bunch||Spring onions|
|1 tablespoon||Celery leaves|
|2 tablespoons||Pommery mustard|
|2 tablespoons||Red wine vinegar|
|2 \N||Roasted green peppers|
|\N \N||Olive oil|
|4 \N||Cloves garlic; (4 to 5)|
|\N \N||Lemon juice|
|\N \N||Salt and pepper|
Prepare the barbecue or grill - if using a barbecue, burn some vine cuttings on it.
Descale and gut the gat, chop off the fins and score the skin. Do the same with the mullet and alose. Cut the alose into steaks about 3-4cm thick. If you find any roe whilst gutting the fish, baste this in olive oil, lemon juice, salt and pepper and wrap well in foil.
Cut the roasted pepper into small cubes and place in a large bowl. Add a generous amount of mustard, the garlic, plenty of pepper, salt, vinegar, herbs, olive oil (about half a mug) and lemon juice. Take the prepared fish, brush with oil and when the grill is very hot, cook the fish with the roe around the edge. Season the fish with salt and pepper, then sprinkle a few good pinches of crushed bay leaves on the fish and, if you have enough, a generous amount on the grill fire.
Remove the alose steaks when nicely coloured and cooked through. The whole fish will take a little longer - probably about 10-12 minutes. When cooked, a fork will go easily into the flesh which will come away from the bones.
Place the fish on a plate with the roe and spoon the sauce over.
Converted by MC_Buster.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.