European Grayling

COOKING EVERY FISH IN THE WORLD 🐟 🌍
Episode 49 (Part 1) – European Grayling
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BIN: Thymallus thymallus
FR: Ombre
GER: Äsche
IT: Temolo
ESP: Tímalo
CRO-SRB: Lillian
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Welcome to Lainston House, a true food lover’s retreat in Hampshire with its very own cookery school, where I had the honour of doing a catch and cook series with one of the holy grail fish species of most fly fishermen, the grayling. Special thanks to my ghillie and fly-fishing expert Brian Parker.

Venue: Season Cookery School at Lainston House.
Chef and pit master: Chef Phil Yeomans
Fishing rod: Orvis “Helios” 4 weight
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Ingredients (serves 2):
1 whole grayling
250gr butter
Fresh thyme
1 tbsp pink peppercorns
1 tbsp sumac
1 tbsp smoked paprika
Dash of lemon juice
2 leeks
1 lemon
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Recipe:
1. Fillet the fish as demonstrated in this video.

2. Char the leeks in the embers, peel and cut into chunks. Then slice the lemon and charr on the hot grill.

3. Arrange the vegetables on a cedar plank and place it in the smoker until the plank starts developing a light smoke. Season the fish fillet, place it on to the cedar plank with the skin side down and smoke it at 200C-250C for about 5 minutes, or until reaching a core temperature of 55C.

4. Herb butter: combine all ingredients and roll into a sausage. Chill in the fridge until the butter has hardened.

5. Remove the smoked fish from the smoker, pop a couple of butter slices on top and melt these with hot embers. Indulge and enjoy!