Hot-smoked bream
Description
It works for both special occasions and everyday meals. For the fish to taste its best, it needs to be thoroughly salted, then wiped dry and left to dry further at room temperature. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the necessary ingredients. If your bream is not cleaned, you may leave the scales on. Be sure to gut it and remove the gills!
- 2
Step 2
Rinse the fish well and pat dry with paper towels or napkins.
- 3
Step 3
Rub the bream on all sides and the belly thoroughly with salt. Pour salt into the gill openings. Sprinkle with pepper to taste. Cover with parchment paper and refrigerate for 24 hours.
- 4
Step 4
When the time is up, take the fish out of the refrigerator. Pat it dry with paper towels until completely dry. Leave it at room temperature while the smoker is being prepared. Add wood chips or thin, dry twigs from fruit trees to the smoker. Place the smoker on a grill over burning firewood. As soon as thick white smoke begins to rise from under the lid, you can add the food.
- 5
Step 5
Into the prepared smoker, on the rack, place the bream. Close the lid. Set a timer for 17 minutes. Maintain the fire in the barbecue grill.
- 6
Step 6
When the time is up, remove the smoker from the heat and leave the fish under a closed lid for 2 hours.
- 7
Step 7
When two hours have passed, remove the bream from the smoker. The fish is ready to serve.
- 8
Step 8
Serve the fish as a standalone dish.