Juicy pollock, hand-picked shrimp and crispy grilled eggplant. Thomas Rode transforms a few quality ingredients into a grilling package that tastes as good as it looks.
Served with a fresh and spiced melon salad that strikes the balance between sweetness, acidity and heat, perfect for the smoky notes from the grill.
Ingredients
Melon Salad
2 small mild red onions
1 large ripe beef tomato
1 - 2 bell peppers
1/4 - 1/2 ripe watermelon
2 red chili peppers
olive oil
red wine vinegar
2 tbsp coarsely chopped broad-leaf parsley / basil / oregano / mint
Pollock
2 large eggplants
400 g pollock fillet
150 g quality wild shrimp
olive oil
Piment d'espelette
fleur de sel
freshly ground black pepper
Method
Melon Salad
Cut the onions into fine strips and let them marinate in a little red wine vinegar for at least 30 minutes. Chop the chili into fine strips.
Cut the beef tomato, bell pepper and watermelon into small pieces of equal size. Sprinkle with salt and let everything rest.
Before serving, mix the remaining ingredients together.
Pollock
Light your grill or campfire.
Cut the eggplants into slices lengthwise and place them on a kitchen rack. Sprinkle them lightly with salt and let them rest for about 30 minutes, preferably over the kitchen sink.
Carefully brush your grill grate with olive oil and place about half of the eggplant slices in a square of about 20 x 20 cm on it in two layers! Close the grill and brush the outside with olive oil.
Grill the eggplant slices on one side until they dry slightly and turn golden. Turn and repeat on the other side.
Open the grill, remove the top layer of eggplant slices and turn one half with them with the raw side down so they form a square of about 20 x 20 cm
Cut the pollock fillet into slices of about 0.5 cm. Season them carefully with salt and freshly ground black pepper and piment d'espelette and grate lemon zest over.
Peel and chop the shrimp roughly with a knife.
Cover the eggplant square with pollock slices. Distribute the chopped shrimp on top and season again. Finish with eggplant slices with the raw side up. Close the grill carefully. Brush both sides carefully with oil again. Make sure your grill has good heat and grill the "package" carefully on both sides, about 3 - 4 minutes on each side.
