{"id":62239,"date":"2016-08-09T09:00:06","date_gmt":"2016-08-09T07:00:06","guid":{"rendered":"http:\/\/langhe.net\/?p=62239&lang=en"},"modified":"2023-03-29T10:57:32","modified_gmt":"2023-03-29T08:57:32","slug":"an-alternative-ferragosto-mid-august-holiday-with-grilled-fish-and-white-langhe-wines","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/62239\/an-alternative-ferragosto-mid-august-holiday-with-grilled-fish-and-white-langhe-wines\/","title":{"rendered":"An alternative Ferragosto (mid-August holiday) with grilled fish and white Langhe wines"},"content":{"rendered":"\n

In these parts of the Langhe, meat, as is well known, is the queen of the grill. Yet, why not try something that’s a bit more \u201cunusual\u201d<\/strong> and try out fish?<\/p>\n\n\n\n

Here are a few suggestions for an alternative barbecue<\/strong> on Ferragosto.<\/p>\n\n\n\n

To accompany<\/strong> our grilled fish we suggest some fresh and fruity white wine<\/strong>, like the Gavi<\/a>.<\/p>\n\n\n\n

The most suitable fish<\/h2>\n\n\n\n
\"The
Photo credits: Giacomo Baldini<\/a><\/figcaption><\/figure>\n\n\n\n

Whole fish<\/h3>\n\n\n\n

If you’re a beginner in this field, my advice is to choose fatty and large fish: they’re easier to cook and tend to be less dry. An excellent choice is the sea bream<\/strong> and the sea bass<\/strong> which, among other things, are also seasonal.<\/p>\n\n\n\n

When it comes to full-bodied fish<\/strong>, we suggest trying bubbly wines<\/strong>, strictly dry<\/strong>, which help keep the mouth grease-free: in this case the choice goes towards a classic method sparkling wine.<\/p>\n\n\n\n

Slices<\/h3>\n\n\n\n

Another tasty idea is slices<\/strong>. Ideally, in this case, it would be best to choose fish such as mackerel<\/strong> and salmon trout<\/strong> instead of tuna and salmon. The thickness should be at least two fingers high to prevent the fish from drying out and becoming stringy while cooking.<\/p>\n\n\n\n

Here too, it’s not a bad idea to accompany them with a dry ros\u00e9<\/a>, or fresh and fruity wines<\/strong>, capable of bringing out the fish’s flavors.<\/p>\n\n\n\n

Crustaceans<\/h3>\n\n\n\n

Shrimps<\/strong>, king prawns<\/strong>, lobsters<\/strong> and prawns<\/strong>, along with cuttlefish<\/strong>, are perfect for skewers.<\/strong> Choose small shellfish, because the grilling tends to make them gummy. Alternatively, you can cook them in foil!<\/strong><\/p>\n\n\n\n

And finally, don’t forget to ask your local fishmonger<\/strong> which neglected fish species<\/a> are ideal for grilling: lesser known fish are just as tasty<\/strong> as the others, bust cost less<\/strong>.<\/p>\n\n\n\n

Preparation<\/h2>\n\n\n\n
\"Cleaning
Photo credits: Aristocrats-hat<\/a><\/figcaption><\/figure>\n\n\n\n

Whole fish<\/strong> need to be degutted, as well as shellfish<\/strong>, whose intestines need to be removed and only part of the shell must be kept.<\/p>\n\n\n\n

And for those who like something a little more spicy, a marinade<\/strong> can be prepared using lemon juice, olive oil, garlic, salt, pepper and herbs such as sage, parsley and rosemary: this is an ideal sauce as well for brushing on the fish slices while cooking.<\/p>\n\n\n\n

Alternatively, for a quick and tasty dressing<\/strong>, sprinkle the fish with freshly ground pepper, salt, olive oil and a generous dose of breadcrumbs: you’ll get a tastier, moist and crunchy dish.<\/p>\n\n\n\n

Cooking<\/h2>\n\n\n\n
\"Grilled
Photo credit: Alpha<\/a><\/figcaption><\/figure>\n\n\n\n

Placing the charcoal to one side<\/strong> in the barbecue would be ideal, so the fish isn’t in direct contact with heat. When cooking such delicate<\/strong> food<\/strong> you should always avoid creating too much heat; you risk burning the outside and drying out the inside.<\/p>\n\n\n\n

Remember to always keep the grid up high<\/strong> on top and never to leave it unattended, especially if you choose to cook small fish like anchovies!<\/strong><\/p>\n\n\n\n

Serving<\/h2>\n\n\n\n
\"Grilled
Photo credits: Mrjnks<\/a><\/figcaption><\/figure>\n\n\n\n

Place the grilled fish on a platter and sprinkle with chopped parsley<\/strong>. Garnish with tomatoes<\/strong> and salad<\/strong>. Don’t forget to have some slices of fresh lemon<\/strong> at hand.<\/p>\n\n\n\n

And of course you can accompany the fish with some sauces<\/strong>: aliol\u00ec<\/a> and citronette<\/a> are ideal, the latter is also perfect for dressing a salad garnish, and let’s not forget the classic homemade mayonnaise.<\/p>\n","protected":false},"excerpt":{"rendered":"

In these parts of the Langhe, meat, as is well known, is the queen of the grill. Yet, why not try something that’s a bit more \u201cunusual\u201d and try out fish? Here are a few suggestions for an alternative barbecue on Ferragosto. To accompany our grilled fish we suggest some fresh and fruity white wine, […]<\/p>\n","protected":false},"author":2443,"featured_media":62243,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1567],"tags":[1826],"lgarea":[],"class_list":["post-62239","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eat-drink","tag-barbecue-bbq"],"yoast_head":"\nAn alternative Ferragosto (mid-August holiday) with grilled fish and white Langhe wines<\/title>\n<meta name=\"description\" content=\"In these parts of the Langhe, meat, as is well known, is the queen of the grill. 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