recipes
Grilled black meager (gurbell) with caper sauce
Ingredients
- 2 fillets of black meager
- 1 tbsp fresh mint
- ½ tbsp garlic
- Olive oil
- Lemon
For the caper sauce
- 2 large green peppers
- 4 large onions
- 50g capers
- 50g black olives
- 1 tbsp garlic
- 2 bay leaves
- 1 glass white wine
- 200ml fish stock
- 100ml tomato paste
- 200ml polpa
- Pinch of sugar
- Salt and pepper
Method
Mix the oil, garlic, mint, and lemon on a plate, score the fish on the skin (to prevent from curling) and leave to marinade in the mix. Meanwhile cut the onions and the peppers length wise and grill on high heat, in a separate pot start frying the garlic, mint and bay leaf. Add the grilled vegetables in the pot followed by the tomato paste, add the white wine and leave to reduce. When almost all the wine is reduced, add the fish stock and polpa, turn down the heat and leave to simmer for another 40 minutes. Grill the gurbell on high heat flesh side first, serve with the caper sauce.
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