- Grilled anglerfish’s tail
- Serves 2-4
- 600 g cleaned anglerfish’s tail
- Lemon peel
- 1 onion
- 400 ml dry white wine
- 200 g butter
- 1 bunch of chives
- 150 g spinach
- 600 ml neutral oil
Spring onions and brown onion
- 3 spring onions
- 1 brown onion
Grilled anglerfish’s tail
Skin and clean the anglerfish’s tail.
Place the lemon peel and the thyme along the back and secure with meat string.
Place the tail on a pre-heated grill.
Switch off the heat on the side where you place the fish, but turn the heat right up on the other side.
Peel the brown onion and cut in half. Place the onion halves flat side down on the grill.
The onion must be completely black and caramelised on the cut surfaces.
Place the onion in a saucepan with the white wine and reduce until the alcohol has evaporated.
Add the butter gradually while whizzing the mixture with a hand blender.
Season to taste with salt and lemon juice.
Grill the chives on a hot grill, turning once they have started to brown on one side.
Cut into smaller pieces and tip into a blender with the other ingredients.
The heat from the chives together with the oil and spinach draws out the chlorophyll to produce an attractive, tasty green oil.
Sieve the oil if necessary before use.
Spring onions and brown onions
Rinse the spring onions and trim to the desired length.
Grill on both sides, and then place to one side, ready for serving.
Place the brown onion on the grill over a medium heat.
Turn continually, so the onion cooks in its own juices.
The outside of the onion may look burned, but the inside will be perfect.
Cut into pieces and serve.