Fish brine

Name: Fish brine
Ingredients: 2.5 kg fish: pike; catfish; carp 4 tomatoes 2 red bell peppers 2 hot peppers 1 l water 50 ml apple cider vinegar 1 lemon 1 tablespoon mixed peppercorns 2 bay leaves 1/2 teaspoon ground ginger + dried oregano 1 bunch green garlic

Over - Fish brine by Anastasia J. - Recipia

Fish Brine I've made this fish brine dozens of times, especially when I'm in the mood for something simple that still requires a bit of finesse with the roasted vegetables. I usually choose larger fish, clean it well, grill it, and in the meantime, I prepare the vegetables and that aromatic broth. Fresh polenta is always a must, and sometimes a chilled white wine. If I'm not in the mood to bake it on a bed of salt, it works just fine without it, as you'll see below. Quick Info Total time: about 2 hours (depends on how quickly you clean the fish and prepare the vegetables) Servings: 8-10 (for 2.5 kg of fish) Difficulty: medium (especially for those who haven't grilled fish before) Recipe type: hearty lunch, traditional dish, great for a meal with several people Ingredients 2.5 kg fish (zander, catfish, carp, or a mix) 4 tomatoes 2 red bell peppers 2 hot peppers 1 liter water 50 ml apple cider vinegar 1 lemon 1 tablespoon mixed peppercorns 2 bay leaves 1/2 teaspoon ginger powder + dried oregano (mixed) 1 bunch green garlic 1 bunch green onions 1 bunch fresh parsley fresh thyme (to taste) fresh basil (to taste) salt 50 ml oil Preparation Method 1. Clean the fish, cut it into portions, wash it well, and salt it on all sides. Let it chill while you take care of the rest. 2. Brush the fish pieces with a little oil and drizzle them with lemon juice. They don't need to be covered, just infused with flavor. 3. Light the grill and let it heat up well. Meanwhile, prepare the vegetables. 4. Roast the tomatoes, bell peppers, and hot peppers directly over the flame or on the grill until they soften and slightly char on the outside. 5. Place the roasted vegetables in a bowl, cover them, and let them steam for 5-10 minutes, then peel off the skins and seeds. Chop them finely. 6. Slice the lemon into thin rounds (with the peel) and finely chop the green garlic, green onions, parsley, thyme, and basil. 7. In a large pot, bring 1 liter of water to a boil. Add the apple cider vinegar, peppercorns, bay leaves, ginger powder mixed with oregano, the chopped lemon, and the roasted vegetables. Also, add the chopped herbs. Let it boil for a few minutes to release the flavors. 8. Grill the fish over medium heat on both sides until golden brown. Don't leave it too long to avoid drying it out. 9. Transfer the fish directly to a large tray. Pour the aromatic broth over it, including the vegetables and herbs. 10. Let the fish sit in the brine for 5-10 minutes before serving to absorb the flavors. 11. The brine is served hot, alongside fresh polenta. Why I Make This Recipe Often I love fish brine because it's hearty, has an intense flavor, and I can use any fish I have on hand. It's not complicated once you get into the rhythm, and the roasted vegetables make a big difference. I also appreciate that I can easily adapt it based on what I have in the fridge, and it never lasts long on the table. Tips and Variations Tips If you have patience and space, the fish can be grilled directly on coarse salt, but there's a risk it may come out too salty. I prefer the classic version, just with salt on the fish. If you want a more concentrated broth, let it reduce a bit over medium heat. The vegetables need to be well roasted; otherwise, they'll remain tough in the broth. Substitutes Fish: any of carp, zander, or catfish works. I don't recommend fish with many small bones. Apple cider vinegar can be replaced with another type of vinegar if you don't have it on hand. Herbs: if you can't find the mentioned greens, use whatever is seasonal or dried. Variations For a spicier flavor, add more hot peppers. You can increase the amount of garlic if you want a more aromatic brine. If you prefer a clearer broth, strain it before pouring it over the fish. Serving Ideas Serve hot, straight from the tray, with steaming polenta. A glass of white wine, preferably semi-dry, pairs well. Frequently Asked Questions 1. What fish is best for brine? Carp, zander, or catfish are ideal. It's important that the fish is fresh and doesn't have too many small bones. 2. Can I make brine without a grill? It can also be done in the oven on the grill setting, but it will miss the grilled flavor. However, for a quick option, you can bake the fish on a well-heated grill pan. 3. Can the broth be made in advance? Yes, you can prepare the broth with vegetables and herbs ahead of time and keep it warm. When the fish is ready, pour it over. 4. Can I use frozen fish? Yes, but it needs to be completely thawed and well-drained before salting and grilling. 5. Can the brine be kept for the next day? The brine is good the next day, but the fish changes texture and becomes firmer. If there are leftovers, keep them in the fridge and reheat only the portion you plan to eat. Nutritional Values Estimation for one serving (out of 10): approximately 240-270 kcal (depends on the fish) Protein: 27-32g Fat: 8-10g (depending on the fish and how much oil you use) Carbohydrates: 6-8g (from vegetables and polenta, if added) Values are approximate; they depend on the type of fish and the exact quantity of vegetables. Storage and Reheating The brine lasts in the fridge for 24-36 hours. For better texture, reheat only what you want to eat, using a steam bath or in the oven at low temperature. The broth can be kept separately and added when serving if you want to avoid the fish becoming too soggy. In any case, the brine is by far better fresh, right after preparation.

Preparation

The cleaned, portioned, and salted fish is brushed with a little oil and lemon juice. The peppers, tomatoes, and hot peppers are roasted, peeled, and finely chopped. Bring 1 liter of water to a boil and add the remaining ingredients, with the lemon cut finely with the peel and the herbs also chopped. Grill the fish and place it on a tray. Pour the aromatic juice over it. Serve the fish brine with hot polenta, of course alongside a glass of semi-dry white wine. If you like, you can add more garlic and make the juice thinner. The fish should have been baked on a bed of salt, but I don't know why I have reservations about this operation. I have the impression that it would be too salty.

Fish brine

Preparation

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