European Grayling

COOKING EVERY FISH IN THE WORLD 🐟 🌍
Episode 49 (Part 2) – European Grayling
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BIN: Thymallus thymallus
FR: Ombre
GER: Äsche
IT: Temolo
ESP: Tímalo
CRO-SRB: Lipljan
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Welcome back 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 the holy grail of fish to 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
Romesco dressing:
1 diced tomato
1 diced shallot
3 tbs roasted pine nuts
Splash sherry vinegar
Drizzle of olive oil
1 minced garlic clove
1 tbsp smoked paprika
Guacamole:
1 avocado
1 tbsp crème fraîche
Splash lemon juice
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Recipe:
1. Fillet and prepare the fish as demonstrated in this video.

2. Place the fish skin-side up on the hot plancha or barbecue and grill for 7-8 minutes. Remove the kitchen twine and scorch the skin.

3. Romesco sauce: combine all ingredients in a bowl and season to taste.

4. Guacamole: smash the avocado and combine with the remaining ingredients.

5. Plate the fish and garnishes on a nice platter and enjoy!