Adam Reid's Hot Smoked Alaska Black Cod with Salt Baked Swede

Alicia Parker


Premium Supplier 1st October 2019
Alicia Parker


Premium Supplier

Adam Reid's Hot Smoked Alaska Black Cod with Salt Baked Swede

Serves 4


  • • 4 x black cod fillets
  • • 500g coarse salt
  • • 1 x swede
  • Salt Pastry
  • • 1kg plain flour
  • • 250g coarse salt
  • • 250g fine salt
  • • 500ml water
  • Dressing
  • • 1 x bulb of black garlic
  • • 200ml white wine vinegar
  • • 500ml rapeseed oil
  • BBQ smoking chips
  • BBQ smoking tray


• Coat the fillets of black cod in coarse salt, leave for 12 hours, wash in cold water and dry
• Meanwhile, make the salt pastry by mixing the plain flour, coarse salt, fine salt and water together to form a pastry-like consistency
• Peel swede, wrap in salt pastry and bake at 180⁰C for 35 minutes. Then allow the swede to rest in the pastry for 1 hour. Once cooled, peel the salt pastry and slice the swede ready for serving
• To hot smoke the black cod, place smoking chips in a smoking tray on the hot BBQ grill. Allow the smoking chips to ignite, then cover with lid to put out and wait until smoking heavily. Place the fish fillets on top of the smoking tray and allow to cook for 10 minutes
• Blend the peeled garlic cloves, vinegar and oil together
• To plate, layer the swede slices with the cod fillets on top. Drizzle with the dressing and serve

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