Serves 4 people
Cooks in 30 minutes
Whole fish, such as redfish – approx. 300-400 g of fish per person
Nicolas Vahé French sea salt
Nicolas Vahé Pepper / lemon peel
Nicolas Vahé Spices / fish
1 lemon, organic
2 tbsp butter
Rinse the fish thoroughly under cold water and dry with kitchen roll. Sprinkle the fish with Nicolas Vahé sea salt and lemon pepper. Put a few slices of lemon and 2 tbsp of butter into the cavity of the fish. Stuff the fish with fresh herbs. Use a fish basket, meat pin or thread to keep the herbs inside the fish.
Cook the fish on a hot grill until the meat next to the backbone has turned white. You can test the meat by slipping a small knife into the back of the fish. Don’t move the fish around too much and let it cook for at least 5 minutes on each side before turning. This will prevent the skin from breaking. Turn the fish a couple of times, until the meat is tender. Remove the meat from the bones by slitting the skin from nape to tail along one side of the backbone. Don’t eat the skin if it is has become too charred.
Salt, French Sea
Pepper – Lemon Peel
Spices, Ginger, garlic & coriander
Hungry for more?
Prep time 1 hour + 1 hour to rise Makes 10-12 swirls Difficulty Medium Ingredients 130 g butter 300 ml whole milk 50 g fresh yeast 2 eggs 1 glass of Nicolas Vahé Sugar / Lemon 1 pinch of salt 1 bag...
Prep time 45 minutes + 2 hours to riseMakes 1 loafDifficulty Easy Ingredients400 ml cold water150 ml butter milk100 ml Nicolas Vahé Beer / Brown Ale25 g fresh yeast15 g salt1 bag of Nicolas Vahé...
Prep time 45 min. + 1 hour to riseMakes 1 focacciaDifficulty Easy Ingredients600 ml lukewarm water20 g fresh yeast1 tsp salt3 tbsp Nicolas Vahé Olive Oil / Herbes Provence1 bag of Nicolas Vahé Bread...