There is nothing easier than grilling perch. But for this you need to know a few tricks. For example, to prevent the fish from sticking to the wire rack, it must first be oiled and salted. For everything to cook properly, the grill temperature should be as high as possible.
It is necessary
- - white wine vinegar - 1/4 cup;
- - basil - 1 bunch;
- - salt - 1/2 tsp;
- - sugar - 1 tsp;
- - shallots - 1 pc;
- - Dijon mustard - 1 tsp;
- - salt - to taste;
- - olive oil - 3/4 cup;
- - perch - 2 pcs.
Instructions
Step 1
Gut the fish, cut off the fins, tail, head, peel off the scales, remove all unnecessary. Rinse the fish in running water. Then make 5 cuts on it on each side to the bone.
Step 2
Brush the fish with olive oil and sprinkle with salt. Add a little more olive oil. Put the grill to heat, while you yourself make the sauce.
Step 3
For the sauce, whisk the mustard, sugar, salt, onion and washed basil with a blender. Add vinegar and beat well again. The mass should become homogeneous.
Step 4
Slowly pour 3/4 cup olive oil into the sauce. Whisk the sauce and butter for another 2 minutes. Ready-made fish sauce can be stored in the refrigerator for no more than a week.
Step 5
When the grill is hot, brush a clean wire rack with vegetable oil and place the prepared fish pieces on top of it. Bake the fish on one side for 6 minutes. Remember a very useful and important rule: it takes 10 minutes to fry 2, 5 centimeters of fish in thickness.
Step 6
Flip the fish over and cook for another 6 minutes. You managed to grill a perch. Put it on a plate, pour over the prepared sauce and serve with a salad of onions, tomatoes, cucumbers and herbs.
