Gurnard - a fish with attitude |
Get out your Camerons smoker, or similar and scatter a small handful of Alder chips around the base. This time I used Apple chips but to my mind it was not as good, so go for Alder if you can. Lightly oil the grid, wipe the open flesh sides of the fillets with oil, a twist of pepper then place flesh side down on the grid. Repeat with the top skin sides and assemble smoker. Put on a just a little higher than medium hotplate, wait until some smoke escape and time for around eight minutes. It really doesn't need very long at all. Check, touch to make sure the flesh is cooked. Take off heat and reserve then serve. It is excellent, hot or cold, needs no further embellishment. As you can see, I dressed it with lightly pickled pink shallot rings.
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