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GRILLED LANGOUSTINES WITH FENNEL AND ORANGE 12 la
rge boiled langoustines, salt, olive oil Gremolata: 2 bunches of parsley, 200g olive oil 1 garlic clove , Zest of 2 lemons , Juice of half a lemon 1g of toasted cumin powder, 10g red wine vinegar Salt and pepper to taste. For the pickling liquid: 50g 12% Vinegar, 100g sugar, 150g ice. Fennel salad: 2 large fennel bulbs, zest, juice and segments of 2 oranges. Light a charcoal bbq for very high temp. Flip the langoustines on their backs, remove the claws and set aside. Split the langoustines in half lengthwise from the head to the tail with very sharp knife then sprinkle lightly with a small amount of salt and sugar. Set aside. Shave half of the fennel into iced water and the other half into a bowl. Boil the sugar and vinegar then pour it over the dry fennel, then place the ice on top and leave for 10 minutes. Drain iced and pickled fennel then place in a bowl. Zest, segment and juice the centre of the orange then add to the fennel, season with salt and pepper. Gremolata: Roughly chop the parsley and place in a blender. Add the remaining ingredients and blend on high speed until coarse. You want it to be slightly grainy. Season with salt and pepper. Grilling time: Make sure the coals are extremely hot, place the langoustines flesh side down and grill for 1 minute. Turn them over and leave for 10 seconds and take them off. Grill the claws for around 1 and half minutes turning them occasionally. Split the remaining lemon into 4 and grill heavily. Place claws and langoustines on a serving platter then squeeze the grilled lemon over them. GRILLED MACKEREL LIAMS WAY 4 large mackerel, 80 g salt, 40 g sugar 4 large tomatoes, halved 1/4 dl chopped dill 1/4 dl chopped mint Olive oil Zest of 1 lemon. Using a very sharp knife remove the heads of the fish and the intestines. Then cut either side of the spine until you reach the belly, do not cut through as you want the fish to open like a book. Remove the bones. Mix the salt and sugar, use half of the mix and sprinkle lightly on both sides of the fish. Leave for 20 minutes then wash very gently in cold water. Pat the fish dry, then place on a baking paper lined tray flesh side down and allow to dry for around 5 hours in the fridge uncovered. Light a bbq for very high heat. Drizzle a little olive oil on the halved tomatoes and season with the remaining salt and sugar. Grill the tomatoes so they get a nice char all over. Dress the tomatoes with some more olive oil, lemon zest, mint and dill. Brush the skin of the mackerel lightly with some olive oil then grill skin side down until coloured and crisp, turn and leave for 10 seconds then take off the grill. Season with flake salt. Enjoy!! Visit Smögen & 7