Dorada a la Barbecue
4 whole fresh dorada
2 limes in slices
Maldon flaked salt
whole pink peppers
fresh thyme, rosemary or dill to your taste
Now it’s time to stop with all that boring frozen fish you can buy in the supermarket. Think of how many delicious fresh fish are caught in the waters where we live. Please, go down to the local fish market and see the amazing selection of fresh fish they offer.
I’m a big fan of dorada, the fish we are cooking here today. In fact, I was already a huge fan of it when I was a child. I was convinced that it was a real pirate fish, the coolest fish in the whole universe.
When you’re out shopping, go for the fish with the clearest eyes and the finest and brightest shine in the skin. Then you are sure it’s the freshest fish on the market.
Get the shop to rinse the fish and remove all fins and the stomach. When you come home, fill it with lime or lemon slices as well as your favourite fresh herb or spice, lots of flaked salt and some whole pink pepper.
I prefer to grill the fish on both sides, directly on the grill for approx. 12 to 15 minutes in total. If you have a special fish-holder for the grill, that is preferable, so the skin doesn’t burn onto your grill and it keeps the fish together. If you don’t have a grill, then wrap the fish in baking paper in an oven-proof dish with a bit of white wine and bake in the oven for approximately 20 minutes at 200 degrees – then you are also sure of a juicy delicious result.
To accompany the fish you can grill green asparagus, red onion and red snack peppers. It doesn’t get easier to cook than that, and it´s actually quite healthy.
Sangria a la Chili Gourmet
1 litre red wine
125 grams cane sugar
3 freshly squeezed oranges
1 freshly squeezed lemon
about ¼ dl. Cointreau or Anis Dulce
about 1 dl. alcohol from your bar cabinet
2 dl. Fanta Lemon
This Spanish summer drink is extremely flexible and many Spanish families
will have their own recipe for a delicious sangria.
It is okay to use some of the bottles from your bar cabinet to give it an
extra touch. We prefer vodka, rum or brandy, but whisky is a no, as the
taste is too dominating.
Mix all the ingredients except Fanta, and leave the mixture until the
sugar is completely dissolved. The trick behind this wonderful drink is to
get the perfect balance between sweet and fresh, so you don’t realise how
much alcohol it actually contains. Cut plenty of fresh fruit into slices or
cubes, such as apple, pear, peach, orange, lemon, lime, strawberry, grapes
without seeds, tangerine, blueberries or whichever fresh fruit you have in the house. Put the fruits in a few large glass jars with lots of ice cubes,
pour the sangria in and the Fanta at the end. Use a wooden spoon to stir the drink around. Also use the wooden spoon when pouring the drink to avoid splashing. Want an extra kick! You can substitute red wine with either white wine or cava and add a whole dried anise and top with a little fresh mint to obtain a white sangria. My explanation for guests is always that it “tastes like lemonade but kicks like a horse”.
With the summer season now on us, home cooks will be thinking about some creative new ideas to wow their guests. Or perhaps there is a special anniversary, family reunion or business lunch coming up and requiring a deft and delectable culinary touch in the kitchen. Whatever the occasion or catering requirements, these menu suggestions from Chili Gourmet by Helle Barlebo are an excellent starting point.
Chili Gourmet by Helle Barlebo
Tel. (+34) 666 627 105