Have you ever wondered why fish in Germany – and almost everywhere in Europe – is gutted with a cut at its belly? It’s straightforward to some extent, because all innards are located in the belly, and by removing them along with the gills, the fish can be kept refrigerated 3-4 days longer. In China I noticed that fish are usually kept alive in restaurants and killed to order. An even more interesting experience was to see that all fish was cut open and gutted from its back, so the bellies of the fish were always completely intact. I liked this back filleting method simply because the possibilities of stuffing and serving a whole fish. Unfortunately, at the local market in Erlangen they don’t sell any fish alive and all of them are already gutted via a cut along their bellies. So my filleting from the back basically resulted in two fillets held together by the head and the tail of the fish, but made the seasoning of the whole fish a lot simpler and more precise.
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Char with Asian Style Kale and Sweet Potato
Some of the most surprising and greatest results emerge from sheer coincidence. It was a similar case for this crispy kale. I planned to use kale with sweet potato marinated Chinese style with soy sauce, garlic, roasted sesame oil, chili and ginger, and baked along with a whole char or trout in the oven. The result was surprising – an effect I originally haven’t intended or planned to achieve. All kale leaves that were standing out from the vegetable bed got wonderful crispy, resulting in a kind of kale chips with Chinese flavor.
Char with Asian Style Squash and Brussels Sprouts
Oven baked whole trout or char is one of my favorite dinners. It is simple, fast, delicious and infinitely versatile. Usually, the fish can bought already cleaned and it doesn’t have to filleted. It can be stuffed and flavored with almost any kind of herb, spices or citrus fruits. Also the vegetables can be adjusted according to what you have at home and what vegetables are currently in season. For example, during autumn I prefer to use various mushrooms or fennel and apples. In winter, broccoli with white wine and garlic is great, and also this current combination of butternut squash and Brussels sprouts.