Barbecued plaice with roasted carrots and chili dressing

Name: Barbecued plaice with roasted carrots and chili dressing
Ingredients: 5 units.items Spring onions; 2 units.items Shallots; 10 g Sushi ginger; 25 ml Ginger syrup; 25 ml Sushi vinegar; 1 units.items garlic clove; Spanish chili; 5 g Curry madras to taste; 200 ml Olive oil; 80 ml Tomasu soy sauce; 1 units.items bunch of carrots; 30 ml Oyster sauce; 1 units.items Whole plaice; 10 g Fresh chervil

By roasting the carrots, you create a pure and concentrated flavor.

Ingredients

5units.itemsSpring onions

2units.itemsShallots

10gSushi ginger

25mlGinger syrup

25mlSushi vinegar

1units.itemsgarlic clove

Spanish chili

5gCurry madras to taste

200mlOlive oil

80mlTomasu soy sauce

30mlOyster sauce

1units.itemsbunch of carrots

1units.itemsWhole plaice

10gFresh chervil

Preparation

Finely chop the shallots and garlic.
Finely chop the sushi ginger and slice the spring onion.
Halve the chili, remove the seeds, and finely chop as well.
Heat olive oil in a saucepan and sauté the shallots and garlic.
After sautéing, add the curry madras and briefly fry along.
Mix the sushi ginger, ginger syrup, sushi vinegar, oyster sauce, and soy sauce.
Add this to the saucepan.
Add the spring onion and red chili to taste.
Pour the dressing into a small bowl and let cool.

Light the (Kamado) barbecue and bring to a temperature of 200°C.
Cut the tops off the bunch carrots and rinse clean.
Roast the bunch carrots on the barbecue until done, this takes about 15 minutes.

Score the plaice fillets four times on each side.
Place the whole plaice on the grill for about 3 minutes per side and brush the marinade over the fillet in between.

Serve the plaice on a large plate with the baby carrots on the side.
Drizzle some more of the dressing over the plaice.
Garnish with fresh chervil.

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