Hot Smoked Black Cod with Salt Baked Swede & Black Garlic by Adam Reid

Alaska Seafood

Hot Smoked Black Cod with Salt Baked Swede & Black Garlic by Adam Reid

PREP TIME: 10 min

COOKING TIME: 20 min

SERVES: 4

METHOD

1. Coat fillet in salt, leave for 12 hours, wash in cold water and dry
2. Make the salt pastry by mixing the plain flour, coarse salt, fine salt & water together to pastry consistency
3. Peel swede, wrap in the salt paste and bake at 18⁰C for 35 minutes, allow to rest in pastry for 1 hour. Open & mash swede
4. Over hot coals, add plenty of smoking ships, allow to ignite then cover with lid to put out & wait till smoking heavily. Add fillet and cook for 10 minutes
5. Blend peeled garlic cloves, vinegar & oil
6. Warm swede mash, place into a bowl and flake cod over, drizzle dressing over and serve

INGREDIENTS:

• 1 Black Cod fillet
• 500g coarse salt
• 2 swede

Salt Pastry
• 1k plain flour
• 250g coarse salt 250g
• 250g fine salt

Dressing
• 1 bulb black garlic
• 200ml white wine vinegar
• 500ml rapeseed oil

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