Whole sea bream with hazelnut butter
Fish on the grill? We'll show you how it works: Whole sea bream with hazelnut butter. The nuts give the fish an extraordinary flavor. Herbs, garlic and lemon round off the whole dish. Sounds good? Then why not try it for yourself and enjoy!
Cooking time 30 minutes
Ingredients
Ingredients for 4 portions
FOR THE DORADE
- 2 sea bream (approx. 600-800 g each),
- ready to cook
- 1 organic lemon
- 4 garlic cloves
- 2 sprigs thyme
- 2 sprigs of leaf parsley
- Salt from the mill
- Freshly ground pepper
- Oil for rubbing
FOR THE BUTTER
- 100 g butter at room temperature
- 2 tbsp roasted hazelnuts
- 50 g mixed herbs,
- z. E.g. tarragon, chervil,
- Chives, parsley
Preparation
- Preheat the grill to 160 °C with the lid closed.
- Rinse the gilthead bream under running water and pat dry. Cut off the flippers, season the fish inside and out with salt and rub with oil. Cut the lemon into slices, peel the garlic and cut into fine leaves. Stuff the lemon slices, garlic and herbs into the belly cavity.
- Grill the prepared giltheads over a direct heat with the lid closed for 8-10 minutes on both sides and season with pepper.
- Beat the butter for several minutes with a hand mixer. Chop the nuts. Pick the herbs and chop finely, depending on their texture. Mix the butter, nuts and herbs together and season with salt and pepper.
