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Gossip Feast

5 from 3 votes
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 110 kcal

Ingredients
 

Grill vegetables:

  • 2 Pc. Lime untreated
  • 225 g Sugar
  • 3 Pc. Bell peppers (red, yellow, green)
  • 9 Pc. Cherry tomatoes
  • 2 Pc. Onions
  • 1 Pc. Zucchini
  • 2 tbsp Soy sauce
  • 1 Splash Tabasco
  • Salt and pepper
  • 1 tbsp BBQ seasoning
  • 1 bunch Herbs
  • 1 shot Olive oil

Fennel mashed potatoes:

  • 1,5 kg Potatoes
  • Fennel seeds
  • 1,5 Pc. Fennel bulb
  • 525 ml Milk
  • 1,5 tbsp Butter
  • Salt and pepper
  • Nutmeg

Lemon-honey-snow:

  • 1 cups Cream
  • 1 tbsp Honey
  • 2 tbsp Lemon juice

Instructions
 

  • 4 Soak cedar boards in water for 1 hour. Preheat the grill to approx. 220 ° C. Wash the fish fillet, dab well and cut into 2 parts, each of which will fit on a cedar wood. Divide the fillets into sections with a sharp knife. Spread the brown sugar evenly over the fillets. Halve the limes or lemons and cut into slices. Place the lime or lemon on the fillet.
  • Place the cedar boards on the grill for 10 minutes and preheat. Then put the fish fillets on top. Grill everything together for approx. 20 - 25 minutes at 200 - 220 ° C indirectly in a closed grill. The sugar should be caramelized, then it can be served.

Grill vegetables:

  • Cut the vegetables into small pieces (not too small), mix with the spices, herbs and sauces in a bowl and marinate for half an hour. Then grill in a bowl or grill pan for about 10 minutes.

Fennel mashed potatoes:

  • Peel the potatoes and cook them in salted water for about 15 minutes until they are cooked. Quarter the fennel bulb, cut out the stalk, dice the fennel and cook with the potatoes for another 5 minutes. Drain the potatoes. Mash with potato masher. Stir in milk, butter and fennel seeds. Season to taste with spices.

Lemon-honey-snow:

  • Whip the cream until stiff. Then fold in the honey and just before serving, fold in the lemon juice.

Nutrition

Serving: 100gCalories: 110kcalCarbohydrates: 12.9gProtein: 9.1gFat: 2.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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