- Black Cod
- Pickled Mushrooms
- • 300g vinegar
- • 200g water
- • 100g sugar
- • 50g salt
- Confit Egg Yolk
- Salt Baked Swede
- • 1200g flour
- • 300g fine salt
- • 300g coarse salt
- • 650g water
- Beef Broth
- • 2k onions
- • 1k beef shin meat
- • 2k basic beef stock
- • Tampioca Flour
- • Smoked Salt
- • Mustard Cress
Fire up the grill - it's National BBQ Week, by Adam Reid
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.
Ingredients
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
1. Heat water, vinegar and sugar to a boil
2. Pour over trimmed mushrooms, cover and allow to cool
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
1. Make a pastry with the flour, both salts and water
2. Wrap the swede and cook for 2 hours at 180°C
Beef Broth
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
2. Cut beef into thin tranche’s, colour on BBQ until well charred and using smoking chips generously. When finished dice into 1’’ pieces.
3. Remove skin from onion flesh, save a few petals for garnish
4. Discard onion skin, deglaze trays with some stock
5. Bag up as 1k onion, 1k beef, 2k stock
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
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