Charred Pollock with crispy eggplant, shrimp and melon salad
Scan the QR code to open the recipe on mobile.
Thomas Rode Andersen
Former Michelin chef
Juicy Charred Pollock, hand-picked shrimp and crispy grilled eggplant. Thomas Rode transforms a few quality ingredients into a grilling package that tastes as good as it looks. Served with a fresh and spiced melon salad that strikes the balance between sweetness, acidity and heat, perfect for the smoky notes from the grill.
The recipe is developed for the grill, but can just as easily be made over a campfire or in a griddle at home in the kitchen.
Servings
: 4
servings
Ingredients
2
small mild red onions
1
large ripe beef tomato
2
bell peppers
0.25
ripe watermelon
2
pcs
red chili
olive oil
red wine vinegar
2
tbsp
coarsely chopped broad-leaf parsley / basil / oregano / mint
2
large eggplants
400
g
charred fish fillet
150
g
good hand-peeled shrimp
olive oil
piment d'espelette
fleur de sel
fresh ground black pepper
Avoid screen shutting off
Instructions
Melon salad
Step 1/4
Slice the onions into fine strips, and let them marinate in a little red wine vinegar for at least 30 minutes.
Step 2/4
Chop the chili into fine strips.
Step 3/4
Cut the beef tomato, bell pepper and watermelon into small pieces of equal size. Sprinkle with salt and let everything rest.
Step 4/4
Before serving, mix the remaining ingredients together.
Charred fish
Step 1/9
Fire up your grill or bonfire.
Step 2/9
Slice the eggplants lengthwise and place them on a kitchen rack. Sprinkle lightly with salt and let them rest for about 30 minutes, preferably over the kitchen sink.
Step 3/9
Carefully brush your grill grate with olive oil and place about half of the eggplant slices in a square of about 20 x 20 cm on it in two layers! Close the grill basket and brush the outside with olive oil.
Step 4/9
Grill the eggplant slices on one side until they dry out slightly and turn golden. Turn and repeat on the other side.
Step 5/9
Open the grill basket, remove the top layer of eggplant slices and flip one half of it with the raw side down so they form a square of about 20 x 20 cm.
Step 6/9
Slice the charred fish fillet into slices of about 0.5 cm. Season them carefully with salt and freshly ground black pepper, piment d'espelette and zest lemon over top.
Step 7/9
Peel and chop the shrimp roughly with a knife.
Step 8/9
Layer the eggplant square with the charred fish slices. Distribute the chopped shrimp over it and season again. Finish with eggplant slices with the raw side up. Close the grill basket carefully. Brush both sides carefully with oil again.
Step 9/9
Make sure your grill has good heat and grill the "package" carefully on both sides, about 3-4 minutes on each side.
Thomas Rode Andersen
Former Michelin chef
Thomas Rode Andersen qualified as a chef in 1990 and has since worked in several of the country's finest restaurant kitchens. For 18 years he was head chef at the 1-Michelin-star restaurant Kong Hans Kælder in Copenhagen.
Read more
