We often serve fish as a starter when we organise a dinner. However, it doesn’t always have to be that classic, does it? A hot smoked cod for example, a delicacy! Ready for the praise of your guests?
When it comes to smoking fish, one usually refers to cold smoking. The best known example is cold smoked salmon. However, it is also possible to prepare hot smoked fish. It’s very simple and can be done quite quickly. To prepare a hot smoked cod or any other smoked fish, we prefer to use the Oskar smoker. Thanks to the built-in thermometer and adjustable air supply, you have full control during the entire process. Watch out, if you smoke your cod too long, it can become tough or dry. The Barbecook wireless thermometer is therefore the ideal partner to get the perfect hot smoked cod. It shows you the right temperature at any moment and signals when your cod is done. The perfect cuisson guaranteed.
To give your favourite dishes a unique flavour, Barbecook has brought a wide range of smoke chips and smoke wood onto the market. To prepare our hot smoked cod, we choose Barbecook’s olive smoke chips, as they provide a delicious Mediterranean touch. It is always important to soak the smoke chips in water for a few hours in advance. Season the cod fillets with pepper, coarse sea salt and dill. Light the Barbecook Oskar with the Barbecook charcoal starter. Put some lighter cubes on your lower barbecue grid, fill the charcoal starter with charcoal and place it above the lighter cubes. Light the starter and wait until a light grey layer of ash appears on the charcoal. Then, safely drop the charcoal using the safe-drop system and add some extra coals. Wait again until a grey layer appears on the coals. Sprinkle the smoke chips on the coals, place the cod on the upper grids and close the smoker. Do not forget to open the air supply at the bottom and top so that you get a temperature of about 120°C. The temperature in the smoker ensures that the cod is cooked nicely and evenly. Check the core temperature of the cod with the Barbecook core thermometer to keep track of your cuisson. When your core thermometer makes a sound and the cod has reached the right core temperature, it’s ready. Remove the cod from the grill and let the vine tomatoes grill for a few more minutes without the lid on it. Serve the cold smoked cod with tartar and fresh dill. Bon appetit!
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