12 June 2015

Grill recipes by the Viennese chef Christian Petz

...in collaboration with the Japanese soy sauce and marinates specialist Kikkoman were released in printed version; but some of the recipes can be found online too such as the recipe of the grilled trout (image below) which is one of the easiest tips Fashionoffice found in the material which was sent for review recently.

The only ingredients that are needed are a river trout, Kikkoman Teriyaki marinade, tomatoes, celery, onions, coriander or parsley, ginger, sherry vinegar, olive oil, salt, pepper. Not only the ingredients are easy to find in almost every supermarket, even the preparation instruction convinces with a simple procedure: let the trout marinate in Teriyaki marinade for about 2 hours in the refrigerator; then spice it with salt, pepper and fill it with parsley or coriander and the fish is ready for the grill! After 4 minutes (so far the recipe instructions) on each side, the river trout can be arranged on the tomatoes-celery-onion salad which is refined with salt, pepper, sherry vinegar, olive oil; garnish the grilled trout with ginger and parsley.

Well, the recipes are in German language only; use a translator (like the one of Google) to get more insights into Viennese grill culture.

fig.: Christian Petz is chef de cuisine of the restaurant 'Petz im Gußhaus' in Vienna. He is the author of the collaborative Kikkoman recipe book "Grill-Rezepte, Marinaden & Dips mit Kikkoman natürlich gebrauten Sojasaucen & Teriyaki Marinden". Image below: Grilled trout on tomato-celery salad. Photos: Kikkoman.

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