Cooking Every Fish in the World - Asp
First episode of a 3-part catch and cook series, where the host catches fish in the Rhine River and cooks it with a Michelin-starred chef.
Ingredients
Fish
Bulgogi broth
Garnish
Directions
- 1
Go fishing, catch a fish and fillet it as shown in this reel. Score the fish skin and crack through the pin bones (Y-bones) and pick these from all sides.
- 2
Combine all the ingredients in a pot and bring to a boil. Simmer gently for five minutes, pass off and let cool down.
- 3
Vacuum seal the fish fillets with some of the broth and let marinade in the fridge for about 2 hours.
- 4
Roast the fillets without the marinade at 180C for 6 minutes, then place under the grill to finish.
- 5
Dress a plate with some pickled radishes, place the fish on top and garnish with the above mentioned sauces and flavourings. Finish with the bulgogi broth.
