17
July
2019
|
17:35
Europe/Amsterdam
Fire Up the Grill - It's National BBQ Week by Adam Reid
Come rain or shine, you can always find me by the BBQ. But as this week it’s National Barbecue Week – there’s no reason why everyone shouldn’t be out there doing the same. Now I know it’s hard to beat the traditional hot-dog sausage, but that doesn’t mean to say that you can’t be ultra-creative and try out some new recipes.
You might not have thought about it, but fish cooks particularly well on a BBQ and in the heat, it’s much lighter and more refreshing than heavy red meats. I would strongly recommend BBQ-ing wild black cod from Alaska. This is what happened when I did it.
Wild Alaska black cod, confit egg yolk, pickled mushrooms, salt baked swede, beef and onion broth | |||
Ingredient: | Measure | Step | Method |
Black Cod | |||
1 | Fillet and pin bone | ||
2 | In a barbecue oven, heat some charcoal. Add a generous amount of soaked wood chipping and allow to smoke heavily | ||
3 | Place the fillets on a trivette over the smoke and close lid | ||
4 | Allow to hot smoke until the flesh is golden yellow and flakes easily at the touch | ||
Pickled Mushrooms | |||
Vinegar | 300g | 1 | Heat water, vinegar and sugar to a boil |
Water | 200g | 2 | Pour over trimmed mushrooms, cover and allow to cool |
Sugar | 100g | ||
Salt | 50g | ||
Confit Egg Yolk | |||
1 | Smoke oil for 40 minutes, the same way as fish | ||
2 | Take two thirds of the oil and heat to 70˚C | ||
3 | Put back with the other third and cling film | ||
4 | Cook in bain marie at 65˚C for 2 and a half hours | ||
Salt Baked Swede | |||
Flour | 1200g | 1 | Make a pastry with the flour, both salts and water |
Fine Salt | 300g | 2 | Wrap the swede and cook for 2 hours at 180˚C |
Coarse Salt | 300g | ||
Water | 650g | ||
Beef Broth | |||
Onions | 2k | 1 | Half onions to leave top and bottom, spread on roasting trays cut side down spaced uniformly and not piled. Roast at 180˚C for approx 90 min until onions cooked and faces black/ caramelised |
Beef shin meat | 1k | 2 | Cut beef into thin tranche’s, colour on BBQ until well charred and using smoking chips generously. When finished dice into 1” pieces |
Basic beef stock | 2k | 3 | Remove skin from onion flesh, save a few petals for garnish |
Tapioca Flour | 4 | Discard onion skin, deglaze trays with some of stock | |
Smoked Salt | 5 | Bag up as 1k onion,1k beef,2k stock | |
Mustard Cress | 6 | Cook at 75˚C for 12 hrs, pass through a fine sieve | |
7 | Thicken with tapioca flour and season | ||
To Finish | |||
1 | Place warm yolk in centre of plate | ||
2 | Flake black cod and arrange around yolk | ||
3 | Add mushrooms | ||
4 | Tear onion petals and arrange | ||
5 | Pour over broth, garnish with mustard cress |
#nationalBBQweek
#poshfish