The chef gave tips on grilling fish.

A log in gastronomy usually remains behind the scenes, acting only as a source of heat and smoke. But a tree can become a full-fledged part of a dish if you bake fish on coals on it, Vladimir Velichko, chef of the Maya restaurant in Moscow, told Izvestia.

Stuffed with minced meat: what unusual cutlets are prepared in restaurants

Chefs offer guests historical fire cutlets, Balkan pleskavitsa, Japanese khambaga, Turkish kefte and game dishes.

"The method of cooking on wood is used in different cuisines of the world, and if you take it into account, you can get a unique flavor and texture of fish. We have been baking trout on a birch log in a pizza oven for a long time. Being on the logs, the fish warms up evenly, while the wood slightly slows down heat transfer at the point of contact, and as a result, the fillet remains very juicy inside," he said.

In this way, it is quite possible to cook not only trout, but also other fish. In addition to birch, other tree species are suitable, as long as the logs are of a suitable size for the carcass. It is especially important to monitor the temperature inside the fish. It is optimal to bring it up to 52 ° C, as this is the ideal cooking point when the meat remains tender and moist.

"The logs should be soaked in water at least an hour before cooking — this will prevent them from catching fire and ensure uniform extinguishing of fish on coals," said the chef.

Read more in the Izvestia article:

From the heat to the heat: what interesting chefs cook on coals