Asp

First episode of my 3-part catch and cook series, where I catch fish in the Rhine River in Düsseldorf and cook these with my good friend and chef Jörg Wissman in his Michelin starred restaurant Jae.

Ingredients

Method

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Step 1

Go fishing, catch a fish and fillet it as shown in this reel. Score the fish skin and crack through the pin bones (Y-bones) and pick these from all sides.

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For

2

M

I

2

x 150g

Fish fillets

20

g

Ginger

90

ml

Soy sauce

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Notes

BIN: Leuciscus aspius FR: Aspe GER: Rapfen / Schied IT: Aspio ESP: Aspio CRO-SRB: Bolen / bucov

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