Grill time is fun time, family time... and maybe time for fish?
Recently I was in Skagen, at the northern tip of Denmark – see the "link" – to get some inspiration from the kitchen's wonderful interior – but that's not where it ends.
You see, Jacob gave me a recipe to take home and share with you.
So that's what I am doing – after all, it is the season for doing a little barbecuing now and then.
It is also the season for anglerfish – it is all year round, in fact.
Anglerfish is a delicacy that you only use the tail and jaw of – about one third of the fish. Here's a look at how Jacob suggests going about it. This recipe requires some care and attention – so perhaps an evening when you have plenty of time? But worth your while, I'm sure.
If any of you manage to try the recipe before I do, please send your best tips to me here. I would love to hear from you! :)
Maybe you also have other barbecuing tips to share?
Grilled angler with lemon, pepper and pea risotto
- 2 kg angler tail
- 2 organic lemons
- 1 bunch of lemon thyme
- 1 tbsp black pepper, ground
- 2 shallots
- 4 tbsp extra virgin olive oil
- 200 g risotto rice
- 2 dl white wine
- 0.75 dl vegetable broth
- 300 g peas (frozen)
- 500 g peas in pod
- 5 spring onions
- 0.5 bunch broad-leaved parsley
- 125 g parmesan
- 75 g butter
- 75 g mascarpone
- 6 cloves garlic
- a little olive oil for brushing
- salt and pepper