Whatever the essence may be of that good feeling we get from food "on fire”, one thing is clear – we want to enjoy it as often as possible. Come the first day of September, definitely do not stop barbecuing! Whether on the balcony, terrace, or in the park, you can make miracles with a little heat – and one such miracle is a recipe shared by chef Marek Raditsch of the Kampa Group Restaurant. With its taste and aroma, his grilled tiger shrimp in garlic ginger sauce will transport you in an instant to an exotic beach. Moreover, the combination of garlic, ginger, and chili will keep you perfectly warm even on a cool day, so nothing will stand in the way of grilling in autumn.
FIVE QUESTIONS FOR MAREK RADITSCH
1. Other than seafood, what ingredients do you like to grill?
Of course, any meat – throwing a nice piece of beef or lamb on the grill is just great. But even my vegetables, in terms of demand, are not forgotten: such as grilled green asparagus or wild parasol mushrooms... Who could resist? And, well, fish, a chapter in itself, were created precisely for the grill.
2. The topic of water is no stranger to us at DOCK... Are Czech fresh-water fish suitable for grilling?
Without a doubt, yes, my favourite from our homeland is brook trout. However, if you can't get it, perhaps try pikeperch or any trout, they won't disappoint.
3. Do you have any suggestions for a general white fish meat seasoning?
Olive oil, thyme, and lemon juice are just classics, these seasonings always enhance delicate fish meat. But to liven it up, try adding lemon pepper, dried chili peppers, or ground pepper. The fish is then given a whole new dimension of flavour.
4. Today, one has the opportunity to find even rarer species of fish. Which would you recommend to try?
Definitely, tuna, which you could not only grill, but also prepare as a tartare – you then have an excellent cold starter on hand for your fish feast. If you plan to heat-treat the tuna, grill it only briefly so that it stays raw on the inside (so-called rare). It will then be beautifully juicy.
5. After all the fish specialties, a dessert would certainly go well…
I recommend trying pineapple on the grill – so the meal is nicely completed. Then all you have to do is drizzle it with a quality rum, pour caramel over it and add natural vanilla or coconut ice cream... It's simply manna from heaven :).
Tiger Shrimp in Garlic Ginger Sauce
- 8 tiger shrimp (size 8/12)
- 50 ml of oil
- 1 tablespoon sambal oelek (Asian chili paste)
- 6 cloves garlic, minced
- 2 shallots, coarsely chopped
- 300 ml of white wine
- a sprig of thyme
- 1 tablespoon cream
- 120 g cold butter, diced
- 5 cm piece of ginger, grated
- 1 lemon
- fresh chives, finely chopped
- salt and pepper
Peel the shrimp and rinse. Mix 3 cloves of minced garlic, oil, and sambal chili paste together, add the shrimp and let marinate for about an hour.
For the sauce, coarsely chop the shallots and sauté them in a saucepan with white wine and thyme. Let it simmer until it has reduced to a syrup. Add the cream and slowly stir in the diced cold butter until an emulsion forms. Add the grated ginger and the remaining 3 minced garlic cloves to the sauce. After 5-10 minutes, strain through a fine sieve, season with salt, pepper and lemon juice, and lastly garnish with chopped chives and a dash of sambal.
Cook the shrimp on the grill for about 3 minutes on each side, season with salt and pepper, and drizzle with lemon juice. Serve with the prepared sauce. Enjoy your meal!
Tuna Tartare with Truffles, Crispy Shallots and Caviar Beurre Blanc
- 400 g of fresh tuna, diced
- 20g truffles, chopped
- 2 egg yolks
- fish sauce
- 2 tablespoons olive oil
- 2 limes
- 2 tablespoons chives, chopped
- 4 large shallots
- 1 tablespoon all-purpose flour
- 300 ml of sunflower oil
- a sprig of thyme
- 200 ml of white wine
- 1 tablespoon cream
- 150 g diced butter
- 1 teaspoon caviar beurre blanc
- 1 tablespoon truffle pearls
Cut the tuna into small dice, add chopped truffles, egg yolks, fish sauce to taste, oil, lime zest and juice. Finely chop two shallots, mix with flour and fry until crisp in sunflower oil. Mix thoroughly and then add the chives and fried shallots.
Coarsely chop the other two shallots, put in a saucepan, add thyme, wine and cook. Reduce the fluid to one-fifth of the original amount. Add the cream and diced butter, and stir until a smooth emulsion is formed. Strain and season with caviar beurre blanc.
Serve the tuna and shape it with, for example, the help of a 3” round ring mold, garnish with truffle pearls and top it with the prepared butter sauce.
Grilled Pineapple in Caramel with Rum, Vanilla Sauce and Coconut Ice Cream
- half of a fresh pineapple
- 200 g of sugar
- 100 ml of water
- 100 ml of 30% cream
- 2 tablespoons butter
- 80 ml of dark rum
- 2 limes
- 4 scoops coconut ice cream
- 235 ml of 30% cream
- 2 vanilla pods
- 35 g of sugar
- 4 egg yolks
Peel the pineapple, cut into slices, and remove the hard centre. Lightly grill them to create characteristic grill marks and set aside.
Put the sugar in a pan, pour water over it and heat until it starts to caramelize. While stirring, pour in the cream and add the butter. Add the pineapple to the caramel and heat, lastly add rum and drizzle with lime juice.
To prepare the vanilla sauce, pour the cream into a saucepan, add vanilla, sugar and egg yolks. Beat everything at a low temperature until a smooth sauce is formed.
Serve the caramelized pineapple with vanilla sauce and coconut ice cream, to garnish, grate the lime peels over each individual portion.
Our tip - serve with candied sesame seeds.