Grilled Brasse with Lemon & Garlic

Ingredients

• 2 brasses (ready to cook)
• 1 untreated lemon
• 1 shallot
• 2 cloves of garlic
• 2 tbsp butter
• Lemon slices (for garnish)
• Salt
• Pepper
• 3 fresh green peppercorns
• 2 sprigs parsley
• oil (for brushing)
• 0.5 green bell pepper
• 0.5 vegetable onion
• 2 cherry tomatoes
• 125 g cucumber salad
• Salt
• Pepper
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• 1 tsp Mustard
• sugar

Instructions

1. 1.

   Rinse the fish and pat dry. Wash the untreated lemon, dry it, cut in half. Squeeze juice from one half; slice the other half into very thin rounds and halve again. Make a shallow diagonal cut on each side of a brasse and insert lemon slices into the cuts. Wash parsley, shake dry and place inside the belly cavity of the fish. Salt, pepper and lay the fish on a grill rack. Brush lightly with oil.

2. 2.

   Season the second brasse similarly and place on the grill rack. Grill both fishes over medium heat for about 15 to 20 minutes; avoid excessive browning (turn frequently!). Just before finishing, add peppercorns to the grill and brown while turning.

3. 3.

   Meanwhile, peel and finely dice the shallot and sauté in 1 tsp butter until translucent. Set aside. Peel garlic, slice thinly and fry in remaining butter until golden brown. Remove from heat, stir in lemon juice and lightly salt.

4. 4.

   For serving place the brasse with lemon slices on a preheated plate, sprinkle with shallot cubes and garnish with grilled peppercorns. Slice the other brasse along the midline, place on a preheated plate and drizzle with garlic‑lemon butter. Arrange with lemon wedges.

5. 5.

   For the salad wash and clean peppers and tomatoes; cut peppers into strips and tomatoes into pieces. Peel onion, chop and blanch in boiling salted water for 1 minute. Shock in cold water, drain and mix with tomatoes and peppers. Peel cucumber, quarter lengthwise, remove seeds and cut into pieces. Whisk vinegar, oil, mustard, salt, pepper and sugar to make a vinaigrette; toss salad with it. Serve the fish with small glasses or bowls of salad.