Everyone loves a good barbecue, but why always choose the classics? At Barbecook we like to try something special, so in this recipe we opt for delicious wolffish cheeks with bacon in the smoker. Let’s go for it!
4 sea bass
12 slices of bacon
12 cherry tomatoes
A few sprigs of fresh parsley
100 g unsalted, coarsely chopped nuts mix
Pepper and salt
FOR THE SMOKED CELERIAC PUREE:
800 ml milk
A knob of butter
Pepper and salt
Fish on the BBQ? A brilliant idea if you ask us. Surprise your guests and choose wolffish cheeks with bacon. The wolffish is a large fish which is often confused with monkfish. The wolffish has a firm structure which makes it look more like meat than fish. Because of its firm structure, the wolffish is ideal for the barbecue. You can easily grill the fish on the BBQ without it falling apart. Fancy a fish papillote, a fish brochette or rather fish on the plancha? Thanks to Barbecook's extensive range of accessories, it's all possible!
With the Barbecook electric smoker Otto you can smoke your dishes in 1, 2, 3. Place a handful of soaked smoke chips in the drawer, plug in and let the fun begin. Thanks to the practical handle on top of the Otto, you can easily move this smoker or take it on the go!
Cut half of the celeriac into slices of 1 cm thick and sprinkle with olive oil, pepper and salt. Place the soaked oak chips in Otto’s chips tray and turn the smoker on. When the smoke chips start smoking, spread the slices of celeriac over the grid and smoke them for 10 minutes. After 10 minutes, remove the celeriac from the smoker and cook it in the milk for 20 minutes until tender. When the celeriac is cooked, you can remove it from the fire. We do recommend to let it rest in the warm milk.
Next, it’s the turn of the wolffish cheeks. Lay 3 slices of bacon on one of Barbecook's bamboo cutting boards and place a wolffish cheek in the middle. Sprinkle the wolffish cheek with pepper and salt and fold the bacon around it. Put another layer of soaked oak smoke chips in Otto’s chips tray and wait for them to start smoking. Then place the wolffish cheeks with the bacon on the grill and smoke for 9 minutes. The time, of course, depends on the thickness of the wolffish cheeks.
In the meantime, prepare the sprouts. Clean the sprouts and remove the ugly leaves. Cut the bottom of the sprouts and cook them for about 7 minutes in water with some salt.
When the wolffish cheeks are ready, take them out of the Otto. Now put the cherry tomatoes and the chopped nuts into the Otto. Let them warm up without smoke chips for about 10 minutes. In the meantime, prepare the mashed potatoes. Finely mash the celeriac and add some butter. Season with pepper and salt.
Place the mashed potatoes in the centre of the plates. Lay the wolffish cheeks on top and next to it the cherry tomatoes and Brussels sprouts. Sprinkle with the chopped nuts and finely chopped parsley.
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