Tag Archives: fish

Favourite Smoked Fish

Ingredients

Brine:

  • 4 cups (32 ounces) Apple Juice
  • ½ cup (4 ounces) Pickling Salt
  • ½ cup (4 ounces) Maple Syrup
  • ½ cup (4 ounces) Brown Sugar
  1. Add Salt to Apple Juice and stir to dissolve.
  2. Add Maple Syrup and stir.
  3. Add Brown Sugar and stir to dissolve.

Directions:

  • Place 3 inch pieces of Salmon or your favourite fish, skin side up, in a glass or plastic container or zip-lock bag.        
  • Add brine to fish and place in refrigerator 8 hours.
  • Remove fish from brine; pat dry with a clean cloth or paper towel.
  • Place fish skin side down on rack; place in Smoker.
  • Hickory smoke at 130°F (55°C) for 7 hours. Enjoy.

Compliments of Greg Kropf and Bradley North America

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

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.