Asp
Category
COOKING EVERY FISH IN THE WORLD BIN: Leuciscus aspius
FR: Aspe
GER: Rapfen / Schied
IT: Aspio
ESP: Aspio
CRO-SRB: Bolen / bucov
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Ingredients (serves 2):
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
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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!