Fire up the grill – it’s National BBQ Week, by Adam Reid

Alaska Seafood

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