THE POMEGRANATE-LACQUER REEF

(Our Play on Balkan Grilled Trout)

THE POMEGRANATE-LACQUER REEF

Ingredients: 2 Whole Trout (cleaned and scored), 1 tsp Black pepper, 1 tsp Dried Oregano, 1 tsp Salt, 2 tbsp Pomegranate molasses, 2 tbsp Olive oil, 1 Lemon (juiced), 2 cloves Garlic (minced)...

Ingredients

  • 2 Whole Trout (cleaned and scored)
  • 1 tsp Black pepper
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 2 tbsp Pomegranate molasses
  • 2 tbsp Olive oil
  • 1 Lemon (juiced)
  • 2 cloves Garlic (minced)

Cooking Method

  1. The Coat Rub fish with oil and dry spices.
  2. The Bloom Add a tiny 10ml splash of water to the scores; the moisture will help the oregano oils penetrate.
  3. The Scorch Grill on high heat for 5 minutes per side until the skin is charred and blackened.
  4. The Marriage Whisk pomegranate molasses and lemon juice; brush heavily over the hot fish as it leaves the grill.
  5. The Final Flourish Top with raw fresh parsley matchsticks and pomegranate arils.

Cuisine: Balkan

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