Raw fish or grilled fish over a wood fire?

In the summer kitchen we received our Toqué Pierre Nervegna, the chef of the “Auberge du Vieux Moulin” in Montvendre.

Pierre is lucky to have a real barbecue in his kitchen, which allows him to use this method of cooking, both for meat, but also for fish.

We are in the middle of the season, and with the heat, raw fish is welcome in our meals, Pierre Nervegna has therefore given us some of his Raw Fish recipes, in Tuna Tartare, for example, a delicious seasoned and tasty recipe. as desired, or even in carpaccio….

But Pierre also gave us all his advice, tips and tricks, to successfully cook a Fish on the Barbecue, without any problem, because fish is probably the most delicate dish to cook on the barbecue…

Re-listen to the show HERE and become a BBQ cooking pro!