Skewered fish in vinschgerl recipe

Ingredients

• 1 tablespoon spicy mustard
• ½ lemon juice
• 1 tablespoon chili sauce or pear ketchup
• 1 teaspoon fennel seeds
• 1 teaspoon whole peppercorns
• ¼ cup olive oil

• 1 bunch radishes (about 12)
• ½ cup sour cream
• 3 tablespoons mayonnaise
• freshly ground salt and pepper

• 2 whole whitefish, arctic char, or trout
• oil for the grill
• 4 Vinschgerl (South Tyrolean flatbreads) or rye bread rolls
• 1 piece fresh horseradish, about 2 in (5 cm), or 3 tablespoons prepared horseradish from a jar
• 1 handful dandelion greens or arugula, cut into bite-size pieces
• 2 large wooden skewers, soaked in water for a few hours

1. For the marinade, mix the mustard, lemon juice, and chili sauce. Grind the fennel seeds and peppercorns in a mortar and pestle or spice grinder. Add to the marinade along with the olive oil.
2. For the radish sauce, clean the radishes, grate, and salt. Let stand a few minutes then squeeze out the excess liquid using a clean dish towel. Mix the radishes in a bowl with the sour cream and mayonnaise then season with salt and pepper.
3. Preheat a charcoal grill, but not too hot. Skewer the fish: Put the skewer straight trough the tail, turn it 90 degrees, and push it along the spine and out through the mouth.
4. Rub the grill with an oiled paper towel. Salt the fish, place them on the grill, and cook for 12–15 minutes total. Flip twice while cooking and brush with marinade a few times. Carefully lift the thickest part of the fish with a knife if the meat comes off the bone easily, the fish is done. Brush once more with marinade and place on a cutting board or serving platter. First remove the upper fillets then carefully remove the backbone along with the skewer. Finally free the lower fillet from the remaining bones and shred the meat.
5. Cut open the Vinschgerl and toast lightly on the grill. Fill with the radish cream, dandelion pieces, and shredded fish. Generously grate horseradish over the filling and serve warm.