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:MeasureStepMethod
 Black Cod   
  1Fillet and pin bone
  2In a barbecue oven, heat some charcoal. Add a generous amount of soaked wood chipping and allow to smoke heavily
  3Place the fillets on a trivette over the smoke and close lid
  4Allow to hot smoke until the flesh is golden yellow and flakes easily at the touch
    
Pickled Mushrooms   
    
Vinegar300g1Heat water, vinegar and sugar to a boil
Water200g2Pour over trimmed mushrooms, cover and allow to cool
Sugar100g  
Salt50g  
    
Confit Egg Yolk   
  1Smoke oil for 40 minutes, the same way as fish
  2Take two thirds of the oil and heat to 70˚C
  3Put back with the other third and cling film
  4Cook in bain marie at 65˚C for 2 and a half hours
    
Salt Baked Swede   
Flour1200g1Make a pastry with the flour, both salts and water
Fine Salt300g 2Wrap the swede and cook for 2 hours at 180˚C
Coarse Salt300g  
Water650g  
    
Beef Broth   
Onions2k1Half 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 meat1k2Cut beef into thin tranche’s, colour on BBQ until well charred and using smoking chips generously. When finished dice into 1” pieces
Basic beef stock2k3Remove skin from onion flesh, save a few petals for garnish
Tapioca Flour 4Discard onion skin, deglaze trays with some of stock
Smoked Salt 5Bag up as 1k onion,1k beef,2k stock
Mustard Cress 6Cook at 75˚C for 12 hrs, pass through a fine sieve
  7Thicken with tapioca flour and season
    
   To Finish
    
  1Place warm yolk in centre of plate
  2Flake black cod and arrange around yolk
  3Add mushrooms
  4Tear onion petals and arrange
  5Pour over broth, garnish with mustard cress

#nationalBBQweek

#poshfish