Grilled Redfish with new Danish potatoes and Grandma salad

Shopping List for 4 adults

1000 g of redfish without scales
1 kg new Danish potatoes
4 tbsp. olive oil
1 bunch lovage
1 bunch basil
salt and pepper
BBQ dressing for fish

Grandmother Salad
2 heads of lettuce (head lettuce or romaine lettuce)
2-3 ripe tomatoes sliced
2 small shallots, thinly sliced
1 lemon, only juice
2 tbsp. olive oil
1 cup cream
1 to 2 tbsp. sugar
salt and pepper
I am an angler in Scandinavia
Recipe No. 96
Grilled Redfish with new Danish potatoes and Grandma salad   Grilled Redfish with new Danish potatoes and Grandma salad
Grilled Redfish with new Danish potatoes and Grandma salad

Procedure without liability: Start by scraping the skin of the new Danish potatoes with gloves with studs on. New Danish potatoes are cooked only 16 minutes in salted water and some lovage. You can also package the potatoes in aluminum foil with olive oil, lovage, salt and pepper. Wrap the potatoes in portion packs - here 5 pcs. Place the packets on the grill, and turn them often. Depending on the size and heat of the grill must have 40 to 60 minutes. Try looking in a package after 30 minutes, so you can get an idea of the remaining time. Take the potatoes off the grill when they are finished. I used 60 minutes to the shown potatoes.

Redfish fillets are sprinkled with a little salt on both sides 15 minutes before placing on the grill. Brush with BBQ oil on the skin side before placing them on the grill, skin side down. Time will vary between 5 and 7 minutes, again depending on thickness and heat on the grill. The skin should be brown and delicious, but not burned, as it can (should) be eaten. Do you have a fish grill holder, this may be used with advantage, then the fish do not break apart when it turned on the grill. When the skin side have had enough turn the fish and the flesh side is 1-2 minutterr. I used by 6 minutes and 2 minutes to the shown fish.

The salad also served on serving plates. Place the tomato slices on plates with thin onion slices. Spread the green pieces chopped salad over. The dressing is poured just before serving.

Serving: Place the fish with potatoes on a plate and salad on a side plate.

Garnish: Basil sprinkled over the potatoes.

Drinks: A cool and dry white wine fits well here in the summer heat.

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