Clean the 1200g of alose, pat dry, and brush with 30g of olive oil, 5g of salt, and 2g of pepper.
Preheat the grill to medium-high heat and cook the alose for 6 to 8 minutes per side until the flesh flakes easily.
Finely mince the 50g of shallot and sweat them in a small pan over low heat until translucent.
Sesli anlatım, porsiyon ayarı ve daha fazlası
