This Azerbaijani starter meze pairs charcoal-grilled trout fillet with charred tomato, pepper and onion from the same grill. Finished with pomegranate molasses and fresh herbs, it can be served warm or at room temperature.
Rub the trout fillet with olive oil, salt and pepper and leave it at room temperature for 10 minutes.
Grill the tomatoes, peppers and onion whole, turning them, until charred; place the trout skin-side down on the grill and cook until the flesh is just cooked and the skin is lightly browned.
Peel the charred vegetables and chop them into small pieces, flake the grilled fish and mix it with the vegetables.
Drizzle with olive oil, lemon juice, pomegranate molasses and chopped parsley before serving.
Place the fish skin-side down on the grill and avoid turning it too often or the flesh will fall apart. It is much easier to peel the charred vegetables while they are still warm. Allergens: contains fish.
Balığı önce ızgaraya koyduğumda derisi yapıştı, ikinci denememde ızgarayı iyice ısıtıp yağladıktan sonra hiç sorun yaşamadım. Köz biberlerin kabuğunu sıcakken soymak gerçekten çok daha kolaymış, editör notunu okumadan önce soğutup uğraşmıştım.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.