Smoked red gurnard
Smoking the whole fish keeps the flesh nice and juicy.
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Ingredients
|
10 |
|
red gurnards |
|
3 |
litres |
seawater (or water with 8% sea salt) |
|
As needed: |
|
smoker and woodchips |
Preparation method
- Remove the intestines from the fish and rinse the fish thoroughly.
- Brine the fish in the seawater for 2.5 hours.
- Pat dry with kitchen towel.
- Hang the gurnard on the hooks, pushing the hook through the lower jaw.
- Smoke in a smoker for about 30 minutes between 60-70°C, or until the gurnard is cooked as desired.
Serving suggestions
- As a component in a salad with scorched spring onions, beansprouts, carrots, and noodles.
- In a composition with components of basmati rice, cabbage, soya sauce, and onion, for example.