Category Archives: Seafood

Bradley, Herbs, Seafood

Smoked Trout with a Wet Brine

Ingredients

  • 2 Rainbow Trout fillets, boned
  • 8 cups Water
  • ¼ cup coarse Kosher Salt
  • 1/3 cup White Sugar
  • 2 tbsp Soy Sauce
  • 1 tbsp Sriracha Sauce
  • 1 tbsp Garlic powder
  • 1 tbsp fresh Ground Black Pepper
  • 1 tbsp Paprika
  • 1 tsp Thyme
  • Bradley Flavour Bisquettes – Maple, Alder or Pacific Blend

Directions

  1. Mix together the water with all the salt, sugar and spices until the salt and sugar are dissolved.
  2. Then place the fish, skin side down, in a dish and pour in the brine. Flip the fish a couple times and cover the dish with plastic wrap. Place in the fridge and let the fish marinate for 8-10 hours.
  3. Rinse the fish thoroughly and lay on smoker rack. Place the trout in a cool dry place for 1 hour to allow a pellicle to form on the outside of the fish. A fan can be used to speed up the process.
  4. Set the Smoker to 180°F (82°C) using wood Maple, Alder or Pacific Blend bisquettes.
  5. Smoke the fish for around 3-4 hours or until the internal temperature of the fish reaches 145°F (62°C).

By Steve Cylka.

Cobb Cooker Recipes, Seafood

Parsley & Dill Snapper Fillets on Cobb Cooker

Ingredients

  • 4 Snapper Fillets
  • 2 Tbsp Parsley, chopped
  • 1 Tbsp Shallots, thinly sliced
  • 1 Tbsp fresh Dill, chopped
  • ½ cup Vegetable Broth
  • ½ cup Lemon Juice

Directions

  1. Prepare Cobb Cooker with Cobblestone.
  2. Lay the fish on Cobb Pan and add the Parsley, Shallots, Dill and Broth.
  3. Place on Cobb Cooker, cover, and cook for 15-25minutes until snapper is cooked and opaque in colour.
  4. Transfer fillets to a serving dish.
  5. Add lemon juice to broth, mix and drizzle over fish fillets to serve.
Cobb Cooker Recipes, Seafood, Vegetables

Fish Cakes with Horseradish Mayonnaise on Cobb

Serves 4

Ingredients:

  • 600g Hake/Hoki fillets
  • 300g Potatoes, washed
  • 1 Tbsp Chives, chopped
  • 1 Tbsp Coriander, chopped
  • 1 Tbsp Parsley, chopped
  • Zest of 1 Lemon
  • 1 tsp Lemongrass, finely chopped
  • 1 Tbsp Plain Flour
  • Olive Oil
  • 80g Butter
  • 1 cup Mayonnaise
  • 3/4 cup Horseradish Sauce
  • Squeeze of Lemon juice
  • Salt and Black Pepper

Directions:

  1. For the horseradish mayonnaise, combine the mayonnaise, horseradish and a good squeeze of lemon juice. Season with salt and pepper.
  2. Light a CobbleStone and wait a few minutes until it has turned grey.
  3. Place the Frying Dish onto the Cobb Cooker and close the Dome Cover for at least 5 minutes until the pan is hot.
  4. Cut the potatoes into thin rounds, leaving the skins on.
  5. Add the potatoes to the Frying Dish and just cover with water.
  6. They will take about 30-45 minutes to cook through.
  7. When they are cooked, remove and drain them from the water (making sure all the water is gone as you want quite a dry mash). Mash the potatoes with the butter and season well.
  8. Place the Frying Pan on the Cobb Cooker and let it heat up for at least 5 minutes with the Dome Cover on.
  9. Fry the fish in a little olive oil with the Dome Cover on and then remove and add to the mash mixture.
  10. Wipe the Frying Pan and place back onto the Cobb Cooker.
  11. Add the fresh herbs, lemon zest, flour and a good pinch of salt and black pepper to the mash mixture and combine well.
  12. Shape into fish cakes.
  13. Add a good glug of olive oil to the pan and gently add your fishcakes.
  14. Let them cook for about 10 minutes on each side until they are crisp and golden.
  15. Serve with tangy horseradish mayo and a fresh green salad or enjoy with your favourite side dishes.

Recipe compliments of Cobb Global

Bradley, Seafood

Smoked Salmon with Orange Hoisin Glaze

Ingredients

  • 1 large Salmon fillet, about 2 pounds
  • ½ cup Hoisin Sauce
  • 2/3 cup Orange juice
  • ½ cup Honey
  • 1 ½ tbsp Sriracha Sauce
  • 2 tbsp Sesame Oil
  • 1 tsp Garlic powder
  • 1 tbsp toasted Sesame Seeds
  • Bradley Flavour Bisquettes (Alder or Pacific Blend)

Directions

  1. Make the marinade by mixing together the hoisin sauce, orange juice, honey, sriracha sauce, sesame oil and garlic powder together in a small bowl. Measure out ½ cup of the marinade and set aside. Place the salmon in a flat dish and pour the remaining marinade over the salmon. Flip the salmon a couple times to ensure that all the salmon is coated in the marinade. Cover with plastic wrap and place in the fridge for 3-4 hours. Flip the salmon every hour.
  2. Set the Smoker to 250°F (121°C) using Alder or Pacific blend bisquettes.
  3. Smoke the fish for around 3 hours or until the internal temperature of the fish reaches 145°F (60°C).
  4. During the smoking time, pour the ½ of reserved marinade in a small saucepan. Let it come to a low boil and let it reduce until it thickens and turns into a nice glaze. This takes about 10 minutes or so. Remove from heat.
  5. Once the salmon has finished smoking, place it on a serving platter. Brush with the glaze. Sprinkle with toasted sesame seeds. Serve.
Bradley, Seafood

SMOKED SALMON STEAKS

Nothing brings out natural flavour of salmon like the slow heat of the smoker.

Serves 4

Prep Time: 15 minutes (plus 3-4 hours of marinating)

Ingredients

  • 4 salmon steaks
  • 1 1/2 cups Italian vinagrette salad dressing
  • Bradley Flavour Bisquettes – Alder or Pacific Blend

Directions

  1. Place the salmon steaks in a flat dish and pour the Italian salad dressing over the salmon. Flip the salmon a couple times to ensure that all the fish is coated in the marinade. Cover with plastic wrap and place in the fridge for 2 hours. Flip the salmon after the first hour.
  2. Set the Smoker to 250°F (121°C) using Alder or Pacific Blend bisquettes.
  3. Smoke the fish until the internal temperature of the fish reaches 145°F (62°C), about 2 – 2 ½ hours.

By Steve Cylka

Cobb Cooker Recipes, Seafood, Vegetables

Snapper with Tomatoes and Olives on Cobb Cooker

Serves 2

Ingredients

  • ¼ cup Extra Virgin Olive Oil
  • 1 medium Yellow Onion, peeled and thinly sliced
  • 4 x 8oz boneless Snapper Fillets
  • ¼ cup Dry White Wine
  • 1 x 14oz can diced Tomatoes
  • ¼ cup Black Olives, pitted and halved
  • ½ bunch Parsley, chopped
  • Pinch of Red Pepper flakes
  • Salt

Directions

  1. Prepare the Cobb, light a Cobblestone and wait a few minutes until it has turned grey.
  2. Heat the oil in a Frying Dish (Wok) and add onions, stirring occasionally, until onions are fragrant and slight soft.  Add Snapper, skinned side up, and cook until lightly golden on outside, approx. 3 minutes.  Turn fish over and cook other side 2 minutes.
  3. Add wine, tomatoes, olives, half of the parsley and red pepper flakes to the pan with the onions and fish.  Season to taste with salt and bring to simmer.
  4. Partially cover until fish is just cooked through, approx. 10 minutes, spooning sauce over fish occasionally whilst cooking.
  5. Remove fish and simmer sauce until it is thickened slightly, about 3 minutes.
  6. Pour over fish and sprinkle with remaining parsley, enjoy.

Photo and recipe, adapted to suit Cobb Cooker, compliments of The Comfort of Cooking

Cobb Cooker Recipes, Seafood

Snapper with Lime & Coriander on Cobb Cooker

Serves 4

Ingredients

  • 1 Tbsp Olive Oil
  • 500g Snapper (approx.)
  • 1 Lime, sliced
  • 1 Tbsp Ginger, grated
  • 2 Tbsp Coriander, chopped
  • 1 Red Chilli, thinly sliced, with or without seeds as preferred

Directions

  1. Prepare the Cobb with the Roasting rack, light a Cobblestone, and heat for 10-15 minutes with the lid on.
  2. Rub the Snapper with some of the oil and place on piece of foil large enough to wrap the whole fish. 
  3. Make cuts 2cm apart on the body of fish on both sides.
  4. Place cut Lime slices into the cuts on the fish.  Sprinkle the ginger, coriander and chilli over the fish and drizzle the remaining oil over fish and herbs.
  5. Fold edges of foil around fish and ensure it is completely wrapped. 
  6. Place the fish on prepared Cobb Roasting Rack, cover with lid and cook for 20-30mins.  Check periodically to ensure Snapper is not overcooked.

Photo and recipe, adapted to suit Cobb Cooker, compliments of Natural Health Au.

Bradley, Seafood

Smoked Salmon Candy

Smoked Salmon Candy is a smoky, sweet snack perfect anytime!

Ingredients

For cure:

  • 1 cup kosher Salt
  • 1 cup Brown Sugar
  • Bradley Flavour Bisquettes – Maple

Directions

  1. Mix together salt and brown sugar.
  2. Cut salmon into thick 2 inch slices.
  3. Lay down a layer of salt-sugar mixture in a container.
  4. Place salmon (skin-side up) over salt-sugar mixture then cover with remaining salt-sugar mixture.
  5. Cure for 2-3 hours.
  6. Remove from cure, rinse and pat dry.
  7. Allow to dry in a cool place for two hours.
  8. Place salmon inside Smoker (so temperature will raise gradually) and heat the smoker, with Maple Bisquettes, to approximately 200F or 93C.
  9. Every hour brush salmon with maple syrup.
  10. Smoke for 4-5 hours.
  11. Remove from smoker and brush with remaining maple syrup and cool.

    Recipe by Lena Clayton
Bradley, Seafood

Smoked Rainbow Trout with Brown Sugar Rub

Ingredients

  • 2 Rainbow Trout fillets, boned
  • ⅓ cup Brown Sugar
  • 1 tsp Salt
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • ½ tsp Ground Black Pepper
  • ½ tsp Ground Cayenne Pepper

Directions

  1. Place the rainbow trout, side by side on smoker racks, making sure they are not touching each other.
  2. Make the rub by mixing together the brown sugar with all the spices. Rub the brown sugar mixture on both trout fillets.
  3. Start up the Smoker, using wood bisquettes of choice (Alder or Pacific Blend work very well!). Bring the smoker up to a temperature of 250°F (121°C).
  4. Place the trout fillet in the smoker and cook until the internal temperature reaches 140°F (60°C), about 2-3 hours

Recipe by: Steve Cylka

Bradley, Seafood

Smoked Trout with Cognac

This recipe works best for thick trout fillets that weigh approx. .9kg each.

Ingredients:

  • 2.2kg of Trout fillets
  • 1.2 lt Cold Water
  • 1 cup coarse Salt
  • 1 cup Brown Sugar or Maple Syrup
  • 8 Tbsp Cognac
  • 8 Tbsp Honey
  • ¼ cup Lemon Juice, fresh
  • 1 Onion, coarsely chopped
  • 2 cloves Garlic, coarsely chopped

Directions

  1. Combine all ingredients, except fish, in a large non-reactive container.  Mix well until all the salt and sugar have dissolved.
  2. Place trout fillets in the brine, making sure that all parts of the fish are submerged.  Refrigerate for 18hrs for thick large fillets, or for thinner fillets, ½ inch thick or less for 5-7hrs.  Occasionally stir the fish around.
  3. Remove fish from brine and quickly rinse under cold water.  Pat dry with paper towels and allow to air dry for 2 hours.

Smoking/Cooking

Technique A:

  1. Place fillets in a 57° C (135°F) preheated Smoker.
  2. Apply 2 hours of smoke (preferably Apple or Cherry) and continue to cook until fillets reach the texture you like.  Total smoke/cook time should be 6-7 hours.

Technique B:

  1. Starting at 43°C (110°F) smoke for the first hour.
  2. Increase temperature to 60° C (140°F) for 1 hour.
  3. Finish at 80° C (175°F) until the trout reaches an internal temperature of 60° C (140°F).

After Smoking:

  1. For best results allow fish to ‘age’ in the refrigerator for at least 24 hours.  This will allow for the smoke and other flavours to fully blend together.
  2. Fillets will keep refrigerated for 2 weeks, and at least 6 months frozen.

Compliments of Bradley Australia