Asp

BIN: Leuciscus aspius
FR: Aspe
GER: Rapfen / Schied
IT: Aspio
ESP: Aspio
CRO-SRB: Bolen / bucov
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Serves: 2

Ingredients:
• 2 x 150g fish fillets

Bulgogi broth
• 20g ginger
• 90ml soy sauce
• 50g sugar
• 180ml water
• 30g garlic
• 30g spring onions
• 60g pears
• 50g onions
• 30ml roasted sesame oil

Garnish:
• Pickled radish
• Herb oil
• Gochujang emulsion or mayo
• Togarashi

Recipe:

1. Go fishing, catch a fish and fillet it as shown in this reel. Score the fish skin and crack through the pin bones (Y-bones) and pick these from all sides.

2. Bulgogi broth: combine all the ingredients in a pot and bring to a boil. Simmer gently for five minutes, pass off and let cool down.

3. Vacuum seal the fish fillets with some of the broth and let marinade in the fridge for about 2 hours.

4. Roast the fillets without the marinade at 180C for 6 minutes, then place under the grill to finish.

5. Dress a plate with some pickled radishes, place the fish on top and garnish with the above mentioned sauces and flavourings. Finish with the bulgogi broth. Enjoy!