Barbecuing fish
(last modified 01.04.02 )
Index:
Raw material
Paint
Marinate
How long do you barbecue
Marinate fish
Fish in folie
Fish with cheese and ham
Back to the Norwegian site
Back to index site

Fish in folie

Fish in folie, Barbecued on the beach. Accessories: Potato-salad, dressed lettuce and long roll.

To barbecue fish you use the same equipment as you use for barbecuing sausages and meat. In addition to this you my have a double fish grate. RAV MATERIEL It is possible to barbecue mostly all kinds of fish: Trout, salmon, wolf-fish, sea-devil, torsk, flounder, or herring you can put directly on the grate, put on a barbecue spear, in a double fish grate or to be paced into folie .

To barbecue cod, saithe, pollack, haddock or whiting it is simplest using a double fish grate or put into folie.

Fish cake or fish burger can be put directly on a grate, put on a barbecue spear, or to be paced into folie.

PAINTING
To get the fish faint golden and well fried, and to avoid the fish being burnt to the grate, the fish have to be painted with oil or melted butter. You can also use marinate containing oil for painting.
MARINATE
Fish become extra succulent and fine as you put it to a pot of marinate 1 hour before barbecuing.


HOW LONG TO BARBECUE
How long the fish have to be barbecued depends on the thickness of the fish and the distance to the coal. Big pieces or whole fish need more time to be barbecued and the fish also have to have a grater distance to the coal to avoid burning. The fish is ready to be served as you see small oil/liquid drops on the surface. Fish in folie is finished as the bones are loosen or the flesh is cooked.

Back to top

 

Marinated fish
(4 portions)
800 g fillet of fish Marinade
3/4 dl olive oil
3/4 dl dry white wine
(or water added 2 ts white wine vinegar)

2 ts salt
2 ds fine cut onion
2 ds fine cut dill
2 ds fine cut chives
1 ts crushed estragon
1 ts white pepper

Mix together the ingredients for the marinade.
Put the fish into a pot and pour the marinade over the fish. Let the fish rest for 1 hour before barbecuing. Paint the fish with marinade or oil and put them into a double fish grate or directly on the grill. Barbecue until the fish is golden brown on each side.
Sprinkle salt and pepper before serving.
To be served with potato salad and dressed lettuce.

Back to top

Fish in folie

(4 portions)


7-800 g fillets of fish or
about 1 kg slices of fish
1 bunch of curled parsley
1 lemon
1 dl heavy sour cream
oil/melted butter
salt
white pepper

Oil the folie with melted butter or oil. Coarse-cut the curled parsley and cut the lemon to boats. Cut the fillet of fish to 3-4 cm thick slices. Put one slice to a good oiled folie and sprinkle with salt. Sprinkle coarse-cut parsley and pepper to each slice of fish.
Pack the folie together on top and put the packet on the grate or directly into the coal. The fish is done after 5 minutes, and open the foile to see if it is finished.
To be served with heavy sour cream and lemon-boats, bread and dressed lettuce.

Back to top

Fish with cheese and ham (4 portions)

7-800 g fillets of fish
1 hg cooked meat-ham
2 hg white cheese
oil/melted butter

salt
lemon-pepper or white pepper

Oil the folie with melted butter or oil.. Cut the fillet of fish to 1-2 cm thick slices. Divide the fillet again in two (0,5-1 cm thick) like you cut a long role, and open the fillet. Put on a slice of cheese, a slice of cooked meat-ham and another slice of cheese in the fillet and close it. Put one fish fillet (with cheese and ham) to a good oiled folie and sprinkle with salt and pepper to each slice of fish. Put some butter in the packet.
Pack the folie together on top and put the packet on the grate or directly into the coal. The fish is done after 5 minutes, and open the foile to see if it is finished.
To be served with heavy sour cream, bread and dressed lettuce.

Tip: You can make these packets in advance. There is no problem to freeze the packets.

 Back to top
Back to the Norwegian site
Back to index site

Besøkt av: