Grilled gilt-head bream with potato salad.
In Poland the 1st and 3rd of May is a Holiday time – 1st of May is an International worker day and also a day when Poland entered the European Union and the 3rd of May is the Constitution day.
Besides that it is the official start of the grill season. I live in the country side and have to say that during these days the only thing you can smell outside is the smoke from the grills. π People usually grill sausages, meat slices, burgers, vegetables or cheeses. In the past few years, I always went for the burger or the sausages.
This time though, I have decided to go into another direction and I have chosen fish. π And it was a good decision. The preparation was super easy and the fish turned out tender and delicious. Additionally, I have served the fish with a tasty and refreshing potato salad and a baguette.
Grilled gilt-head bream with potato salad.
Grilled gilt-head bream with easy and delicious potato salad.
Course: Dinner, Lunch, RecipesDifficulty: Medium2
servings30
minutes40
minutesIngredients
2 whole gilt-head breams, paunched and washed
2 tablespoons of butter at room temperature
1 tablespoon of fresh parsley, finely chopped
6-7 sprigs of fresh thyme, hand pick the leaves from half and chop finely
2 pinches of sea salt
3 medium cloves of garlic, finely chopped
1 lemon, sliced
500g of young potatoes
1 tablespoon of table salt
4 teaspoons of French mustard with whole grains
2 teaspoons of regular mustard
2 teaspoons of maple syrup
1 teaspoon of olive oil
3 spring onions, chopped
1 sour apple, cut into cubes and sprinkled with some lemon juice
1 shallot, chopped
Directions
- POTATOES: Wash the whole potatoes under running water, leave the skin on and place into the pot. Pour over with cold water, add 1 tablespoon of table salt and bring to boil. Lower the heat to medium, cover the pot with the lid and cook for 15-20 minutes (the final time depends on the size of your potatoes). Once ready, drain, place on a chopping board, quarter and leave to cool.
- THE GARLIC HERB BUTTER: In a small bowl mix the butter, chopped parsley, thyme, and the chopped garlic until well combined. Set aside.
- THE GILT-HEAD BREAM: Season the inside of the fish with a pinch of sea salt. Place in the lemon slices and top with 1 tablespoon of garlic herb butter and then add few thyme sprigs. Grill the fish on the preheated grill (approx. 190Β°C) for about 20 minutes per side. NOTE: I have used a special steel fish holder for the grill, thanks to it the fish is not falling apart during grilling).
- POTATO SALAD: Meanwhile the fish is grilling you can prepare the salad. Add the cooled potatoes, cubed apple, chopped shallot, and spring onions into a bigger bowl. Pour over with maple syrup and the olive oil, add both mustards and stir well.
- Serve the fish with the potato salad and a French baguette or rye bread.
Polski 
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