Category Archives: Seafood

Bradley, Seafood

Smoked Teriyaki Salmon Fingers

Ingredients

  • 1 kg (2 lb) Salmon fillets cut in 2″ strips (fingers)
  • Limes quartered for garnish

Marinade:

  • 125 ml (½ cup) light Soy Sauce
  • 60 ml (¼ cup) Unsweetened Pineapple Juice
  • 60 ml (¼ cup) Sherry
  • 15 ml (1 tbsp) Brown Sugar
  • 3 ml (½ tsp) ground Garlic
  • 1 clove Garlic minced
  • 10 ml (2 tsp) Lemon Juice

Cilantro Sauce:

  • 250 ml (1 cup) finely chopped Cilantro (Coriander)
  • 250 ml (8 oz) container of Sour Cream
  • 15 ml (1 tbsp) fresh Lime Juice
  • 15 ml (1 tsp) ground Coriander Seeds

Preparation

  1. In a medium-sized bowl mix together marinade ingredients.
  2. Place salmon fingers skin side down, in a shallow glass or non-metallic dish and pour marinade over top.
  3. Cover and refrigerate for 1 to 2 hours.
  4. To prepare the Cilantro Sauce, mix together the cilantro, sour cream, lime juice and coriander seeds in a small bowl and refrigerate until serving.

Smoking Method

  1. Using Oak Flavour Bisquettes, preheat the Bradley Smoker to 95°C to 105°C (200°F to 220°F).
  2. Place salmon fingers skin side down on oiled smoker racks and place in the smoker, opening the damper slightly.
  3. Smoke/cook for approximately 1 to 1½hours.

To Serve

Serve the salmon fingers with the cilantro sauce on the side, garnished with lime wedges.

Bradley, Seafood

Smoked Scallops over Fennel Slaw

Ingredients

  • 8-12 large Scallops, abductor muscle removed
  • Salt & Pepper

 

  • 1 bulb Fennel, thinly sliced
  • 1 stalk Celery, thinly sliced
  • 1 Apple, julienned

Mint Vinaigrette

  • 1 ½ tsp Sugar
  • 2 Tbsp Lemon juice
  • 1 Tbsp Apple Cider Vinegar
  • ¼ cup Olive Oil
  • ½ tsp Salt
  • 1 Tbsp fresh Mint, chopped

DIRECTIONS

  1. Toss Scallops in Salt & Pepper
  2. Preheat Bradley Smoker and smoke Scallops for 30 minutes at 250°F (121°C) with Bradley Pacific Blend Bisquettes
  3. Whisk together ingredients for vinaigrette
  4. Combine Fennel, Celery and Apple in a bowl and toss with vinaigrette
  5. Serve with Smoked Scallops.

 

Recipe by Lena Clayton

Seafood

INDIAN CANDY

INDIAN CANDY

Indian Candy is a wonderfully versatile hard-cured salmon product. It is great as an appetizer or a high-protein snack.

This process extends the amount of time the fish can be stored in the refrigerator. Traditionally small salmon, such as Coho or Sockeye, are used in this process. For a flavour twist add some genuine maple syrup to the salt/sugar mixture.

Ingredients

  • Salmon fillets
  • Salt
  • Brown Sugar

Preparation

  1. Cut salmon into 1/2″ strips from fillets of salmon.
  2. In a large bowl, mix together salt and brown sugar in a 50/50 ratio making certain you have enough to completely cover the salmon.
  3. Place salmon in the bowl and coat evenly with the mix by rolling salmon in through the mix.
  4. Leave salmon in the bowl, in a cool place 5°C (40°F) for 12 to 24 hours. Remove salmon from the bowl, rinse off excess mix and pat dry.

Smoking Method

  1. Place salmon on racks and put in the Bradley Smoker.
  2. Using Maple flavour Bisquettes, smoke at about 50°C to 60°C (110°F to 135°F) for 4 to 12 hours depending on your preference as to texture and taste.
  3. The longer the smoking process, the more chewy the Indian Candy will be.
Cobb Cooker Recipes, Seafood

White Wine Mussels on the Cobb

Ingredients

Serves 4

  • 1kg fresh Mussels (2.2lbs), cleaned (remove the beard) and scrubbed
  • 3 large Spring Onions
  • 1/2 Onion, peeled and chopped
  • 2 fat Garlic cloves, peeled
  • 1 fresh Red Chilli
  • Handful flat-leaf Parsley
  • +-150ml Dry White Wine (5.2oz)
  • 2 tablespoons Crème Fraiche/Fresh Cream (1oz)
  • ½ Lemon
  • 2 tablespoons Olive Oil (1oz)

  1. Prepare the Cobb with the frying dish and heat for 7 minutes, lid on.
  2. Add olive oil and sauté the onions, garlic, and chilli for 3 minutes.
  3. Bring the wine to the boil with the onions, garlic and chilli.
  4. Add the mussels and the cream.
  5. Place the lid on and steam in its own juices until the mussels are open.
  6. Discard any that did not open.
  7. Top with roughly chopped parsley and a squeeze of fresh lemon juice.

Recipe from Cobb Australia

 

 

Seafood

Hot Smoked Cajun Salmon with Pasta, Rocket Pesto & Vegetables

Hot smoked salmon, with the minimum of cure time, is a thing of great succulence and beauty, and the smoky flavours of fish and spices is one that you will want to return to again and again.

Curing and Smoking the Salmon

  • 30g Salt
  • 20g Unrefined Sugar
  • 400ml Water

Mix above together in a snug container, immerse 4 salmon fillets for 20-30 minutes, then rinse and pat completely dry. Set the Bradley Smoker to a cabinet temperature of 75°C/150°F and add Oak Bisquettes to the stack. Allow the cabinet to reach the required temperature and fill with smoke. Coat the upper surface of the fillets with Cajun Spice mix (available in most supermarkets) to cover, patting down to form a dry crust, transfer to a Bradley wire rack and smoke for 1 hour. Set aside in a warm place.

Hot Smoked Cajun Salmon with Pasta, Rocket Pesto & Vegetables – serves 4

Pesto:

  • 1 Clove Garlic, crushed
  • 40g Fresh Wild Rocket Leaves
  • 20g grated Parmesan Cheese
  • 20g Almond Flakes
  • 1 tsp Salt
  • Squeeze of Lemon Juice
  • Ground Black Pepper to taste
  • Olive Oil

First make a batch of fresh rocket pesto by placing above ingredients in a small processor with enough olive oil to make a thick paste. Process briefly and store in a screw top jar, with more olive oil to cover the surface, until required. You should have enough for another day – keep in the fridge.

Now heat a large pan of salted water to boiling and add 500g of the pasta of your choice. Follow the packet instructions for cooking time and add a generous cup of defrosted, frozen peas and some tender stem broccoli tops to the pan 2 minutes before the end of cooking time. Drain through a colander, return to the pan and toss with 2-3 tbsp. rocket pesto to dress before dividing between warmed pasta bowls.

Top each with a fillet of hot smoked Cajun salmon and dress with a few strands of fine julienne of courgette. Serve immediately.

(Recipe compliments of Bradley Smoker UK)

Cobb Cooker Recipes, Seafood

Cobb’s Hot Smoked Fish with Garlic Butter

Serves 2

INGREDIENTS
• 2 fillets fresh white fish
• 1 Bradley Smoker Bisquette or a handful damp smoking chips
• 100g butter, room temperature
• 3 cloves garlic, peeled and crushed
• 1 lemon
• 1 tablespoon chopped parsley
• Salt and black pepper

DIRECTIONS
1. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the Cobb Cooker.


2. Place the bisquette or damp smoking chips on the CobbleStone and then place the Grill Grid and the Fenced Roast Rack.

3. Place the fish fillets onto the Grill Grid and close the Dome Lid.

4. To make the butter: Mix the garlic and parsley into the butter along with a pinch of salt and black pepper. Mix it well, roll it into a sausage in clingfilm tying up both sides and put into the fridge.

5. After about 20-30 minutes the fish should be cooked. This will depend on the thickness of your fillets.

6. Remove the butter from the fridge and slice up the butter and place on top of the warm fish.

7. Serve with lemon wedges to squeeze as you like and a crisp green salad and your favourite side dish.
Cobb Cooker Recipes, Seafood

COBB Smoked Trout

3 Trout, about 400 g (13 oz) each 
750 ml (3 cups) water
30 ml (2 tbl) salt
2 bay leaves, broken up
60 ml (1/4 cup) honey
1 lemon, sliced
A few sprigs fresh dill

Smoking Mixture
80 ml (3 tbl) smoking chips
3 ml (1/2 tsp) dried thyme
2 ml (1/2 tsp) black peppercorns
7 ml (1 ½ tsp) coriander seeds
15 ml (1 tbl) brown sugar
10 ml (2 tsp) rooibos tea (bush tea)

To serve: wedges of lemon and Sour Cream Sauce

Rinse trout well and place in a suitable dish. Add water (the water should cover the trout), then add the salt, bay leaves and honey. Stand for 1 hour.

Rinse trout and dry well. In fact, if time allows, stand on a rack and dry for 20 minutes. Arrange lemon slices and dill in the gut area and season with a little pepper.

Cover smoking chips with water and stand for 15 minutes. Drain off water, add remaining ingredients and stir to combine.
Prepare your Cobb, throw the smoking mixture into the fire and then fir the grill. Arrange fish on the grill and cover. Smoke for 7 minutes per side. Stand for at least 10 minutes before serving.

Smoked trout may be served hot or cold. Serve with wedges of lemon and sour cream sauce.

Cobb Cooker Recipes, Seafood

COBB’s Creamy Mussels in White Wine Sauce

COBB’s CREAMY MUSSELS IN WHITE WINE SAUCE   

Serves 4

Ingredients:

  • 1 tbsp oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • fresh ginger, finely chopped
  • 2 cups white wine
  • 2 cups cream
  • 48 mussels
  • fresh coriander, roughly chopped
  • salt & pepper
  1. Prepare your Cobb with the Frying Dish. Cover and heat for 5 – 10min prior to use
  2. Place oil in pan and add onion, garlic and ginger.
  3. Pour white wine in pan and cook until liquid is reduced by half, then add cream. (Cover with Dome to keep the heat – reducing will occur due to the ventilation holes in the Dome Cover)
  4. Toss in mussels, close lid and allow to steam.
  5. Once mussels have all opened, add coriander, salt and pepper to taste.
  6. Serve immediately

For more information on COBB visit our Facebook Page COBB New Zealand 

 

Bradley, Cobb Cooker Recipes, Others, Seafood

Bradley’s Seafood Stuffed Smoked Portobello Mushrooms

Filled with crab, shrimp, scallops, cheese, green onions and

more, these Portobello mushrooms are smoked to perfection then drizzled with melted butter afterwards.

INGREDIENTS

  • 6 Portobello mushrooms
  • ¾ Cup small shrimp (salad shrimp size or a little bigger), peeled
  • ¾ Cup scallops
  • ¾ Cup crab meat, in small pieces
  • ¼ Cup roasted red peppers , diced
  • 4 Spring onions, finely sliced
  • 1 Cup grated cheese
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • 75g melted butter
  • 2 Tbsp fresh parsley, finely chopped

INSTRUCTIONS

  1. Set up smoker for 250F (125C) using wood of choice (I used Apple)
  2. Snap the stems off the Portobello mushrooms and, using a spoon, scrape the gills off the underside of the mushrooms.
  3. In a bowl, mix together the shrimp, scallops, crab, roasted red peppers, green onions, gouda, salt, garlic powder, paprika and cayenne together.
  4. Place the Portobello mushrooms on the smoker racks, top side facing down.
  5. Spoon the seafood mixture evenly on to
  6. p of the Portobello mushrooms.
  7. Place in the smoker and smoke until all the seafood is cooked, about 3 hours.
  8. In a small bowl, mix together the melted butter and parsley. Spoon onto the smoked stuffed mushrooms.
  9. Enjoy!

These can also be made in your Cobb   

Original recipe by theblackpeppercorn.com