20 min + a little patience for the marinade (30-60 min)
YOU WILL NEED:
- 400 g of white fish (pike, ide or other capable water fish)
- 1 teaspoon of sea salt – as if the sea would give it to you.
- 1 teaspoon of sugar – to balance the degrees
- 1 bay leaf – because it just has to be there.
- 2-3 black peppercorns – to make the crickets’ noses tingle
- 0,5 tbsp 30% vinegar – for spiciness!
- A handful of dill or parsley – or both, if you have plenty of greenery
- 2 tablespoons oil – kratt will not fry in a dry pan
- 1 onion – slice as you would for your grandmother’s potato salad
- 2 cloves of garlic – because less would be a sin.
HOW THE KRATTS GET THE RODS READY:
- Preparation of the marinade
Mix salt, sugar, pepper and bay leaf with 1.5 dl hot water. Let cool – we’re not boiling fish here. Add vinegar, chopped greens and sorts of oil. - Prepare the fish
Cut the fillet into 2-3 cm pieces (thinner slices can go into a double knife). Fish bones? All out, without mercy. Onion and garlic into slices. - KRATT marinade
Fish, onion and garlic all together in a large bowl or jar. Pour the marinade over the top, mix with your hands (because kratt does not shy away from flavours). Put in a cool place and leave to season for at least half an hour, the more patient kratt will wait an hour. - Into the rod and into the fire!
Slide the fish pieces into the skewer, add onions – it’s not for the beauty, it’s for the taste! Drizzle with more oil and grill – 2-3 minutes on each side. The crate doesn’t cook, the crate cooks exactly. Best done on the grill, but if you don’t have a grill handy you can do it in the oven.
KRATT TIP!
If there is any leftover shash (which rarely happens), dip the fish pieces in the light marinade again. It keeps better and tastes amazing the next day.
