Smoked cod and flounder
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
16 pieces
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Smoker, hooks, alder wood chips
Ingredients
• 1 kg fish, gutted and ready to cook
• Alder wood chips for smoking
For the brine:
• 80 g salt to 1 l water
preparation
➊ Dissolve the salt in the cold water. Place the fish in a bowl and pour the brine over it. Then leave to cool for 12 hours. The salt content of the brine can be adjusted to taste, but should be in the range of 5-8%. As a rule of thumb, the higher the fat content of the fish, the closer it should be to 8 percent.
➋ After the exposure time, remove the fish from the brine, rinse and drain well on a draining rack. Then put the fish on smoking hooks and hang them to dry in the smoker preheated to 45-50 °C. It takes a good 30 minutes for the fish to dry sufficiently.
➌ Start the smoke generator and smoke the fish at 50–60°C until it reaches a light brown color. Then smoke at 70–80°C for a further 20–30 minutes.
R ecipe by Krzysztof Lesniewski
Krzysztof Lesniewski is a chef, author and member of Euro-Toques Polska - a European association of top European chefs whose goal is to jointly preserve Europe's culinary traditions. He is committed to Poland's culinary heritage and shares his knowledge and recipes of traditional preparation methods in his books and workshops.
Recipe from FIRE&FOOD issue 02/2022