Grilled KALMETAL over fire!
Chef Gintaras Kiršinas
This recipe has been tested specifically for Kalmetal equipment. Both the smoker and the grill are used. A satisfying result was achieved through trial and error.
Ingredients for 1 carp, about 2 kg:
- 1 carp (~2 kg);
- 25–30 g salt;
- black peppercorns;
- five-pepper blend;
- 6 garlic cloves;
- ½ lemon;
- 0.5 kg onions;
- 2 tbsp grainy mustard;
- 2 tbsp mayonnaise;
- 1 tbsp soy sauce;
- 3 tbsp oil;
- milk for soaking the fish;
- toasted sesame seeds for serving.
Preparation
Active preparation time – about 15 min.
Clean the carp, rinse, and cut into pieces about three fingers thick.
Pour milk over the prepared carp pieces and let sit for about 30 minutes. After removing from the milk, rinse the fish and pat thoroughly dry.
Slice the onions and massage the carp pieces well with them. Then season with salt, black pepper, and five-pepper blend.
Add the onions, lemon slices, and minced garlic. Add the grainy mustard, mayonnaise, soy sauce, and oil, and mix everything well so the marinade evenly coats the fish.
Marinate for up to 1 hour – during this time you can prepare the KALMETAL grill and smoker.
Grilling
Grill the carp at 180–200 °C using direct heat.
Depending on the size and thickness of the pieces, grill for about 15–25 minutes, monitoring during cooking to keep the fish juicy.
Toward the end of grilling, you can increase the heat for a few minutes – the carp surface will brown beautifully and develop a more pronounced fire flavor.
Serving
Let sit in the smoker for a few minutes. Sprinkle the grilled carp with lightly toasted sesame seeds.
Serve hot with fresh or grilled vegetables and roasted potatoes.
Total cooking time – about 1–1.5 hours.
