Barbecue fish tapas and Bees Knees with Boris Buono

Cocktail

• Shake for 15 seconds with ice and one egg white. Strain into a glass.
  Finish with a sprig of thyme.

Sea bass

• Skewer the sea bass 'Japanese style' on 7 skewers (depending on the size of the fish). Skewer from the back to the belly. This method makes it easier to turn the fish while grilling. Brush the fish lightly with oil so it doesn't stick to the grill, sprinkle with salt, and grill for 4 minutes on each side. Let it rest for a moment.
• Lemon oil: finely chop parsley and red onion. Mix with olive oil, lemon zest, and lemon juice. Set aside.

Sardines

• Skewer uncleaned sardines. Start at the tail and continue along the backbone to the head. Brush the sardines with coarse sea salt; you can use the sea salt from the sea bream, mixed with lemon juice. The salt helps the skin dry out and become deliciously crispy on the grill. Brush the sardines with olive oil and grill for 2 minutes on both sides.
• Herb oil: pound mint, garlic, dill, and fennel in a mortar until a nice paste and dilute with olive oil.

Sea bream

• Mix the coarse sea salt with the juice and zest of the lemon. Place the sea bream in a baking tray and cover completely with the salt mixture. Bake on the BBQ for 25 minutes with the lid closed.

Langoustines

• Twist the head of the langoustines off the body. Remove the intestinal tract. Fill the heads of the langoustines with a leaf of mint and parsley each.
• Arrange the bodies of the langoustines together with the bimi and finely chopped garlic, 3 tablespoons of olive oil, and lemon juice in parchment paper (papillote) and fold it closed. Place the papillote on a baking tray and pour 4 tablespoons of extra water into the tray so the bottom doesn't stick. Bake for 25 minutes at 250°C on the BBQ.
• Grill the heads of the langoustines for 1.5 minutes and turn them on the BBQ.

Finishing touches

• After grilling the sea bass, carefully remove the skewers. Remove the skin with a spoon to minimize the chance of damaging the fish. Fillet the fish and brush with lemon oil.
• After grilling the sardines, pour the herb oil over the fish.
• After grilling the sea bream in crust, you can break the crust and scrape it off with a spoon. Remove the skin with a spoon and fillet the fish. Pour over the lemon oil from the sea bass.
• After grilling the heads: Hold the heads over a bowl so you can fill them with juice from an orange and mezcal. Drink this as a shot, push the head out and suck at the same time, bam bam! Absolutely delicious!