The Farmers Fish
butterfish steaks with grilled celery, apple and walnuts
butterfish steaks (total weight approx. 800 g)
For the salad
stalk green celery
walnuts in the shell
Every piece of fish should be brushed with some oil suitable for high temperatures. Then it's perfectly protected.
Remove the skin from the butterfish steaks.
Remove the celery from the stalk, take out the leafy heart, place in ice water and set aside.
Grill the steaks and celery stalk on a high heat, remove the celery from the grill and finish cooking the steaks at an indirect heat at approx. 200 degrees for 6 minutes. Put the nuts in their shells to roast on the grill and cut the apples into fine slices at the same time.
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