Overview

Cold Smoked Sea Bream

Fish is one of our favourite things to BBQ and because of its nature, it’s not possible to slow cook this to get smoky flavours into the fish.

To combat this we cold-smoked our Sea Bream for 4 hours prior to the bbq cook and this can be done a couple of days prior to the actual final cook, provided you keep your fish fresh in the fridge.

The crushed potatoes, pea and mint pairs really well with the fish and the herb dressing added depth of flavour to this cook which would make serving at your next BBQ a must.

Preparation Time

20 Mins

Cooking Time

30 Minutes + 4 Hour Smoke

Serves

2 – 3

Ingredients

For the Crushed Potatoes

  • 600g Charlotte Potatoes
  • 150g Frozen Peas
  • Few sprigs of fresh mint
  • Knob of Butter

 

For the Herb Dressing (similar to chimichurri)

  • 75ml Olive oil
  • 3 TBSP Sherry vinegar
  • 3 Garlic cloves (Crushed)
  • 2 TBSP Oregano (Fresh Chopped)
  • 4 TBSP Corriander (Fresh Chopped)
  • 2 TBSP Flat leaf parsley (Chopped)
  • 1 Tsp Red Chilli (Chopped)

 

For the Sea Bream

  • 2 Medium – Large Fresh Sea Bream
  • 2 Unwaxed lemons
  • Oil for rubbing

 

Method

For the Crushed Potatoes

  • Roughly slice your charlotte potatoes in half and add to a saucepan
  • Add enough water and 2Tsp Salt to cover the potatoes and bring the saucepan to the boil.
  • Once boiling simmer for approx 15  minutes then add your frozen peas and continue simmering for 5 minutes or until the potatoes are soft enough for you to insert a fork without too much effort.
  • Drain the potatoes and add the butter and mint
  • Crush the potatoes with the back of your fork so that they are simply broken up (Not Mashed)
  • Set aside whilst you cook your fish

For the Herb Sauce

  • Blend all ingredients in a small blender (Or puree with a hand blender) TIP: Try to retain some coarseness in the sauce
  • Set aside for your fish

For the Sea Bream

  • If you want to infuse smoked flavours into your fish before cooking then simply place in your smoker with your choice of smoke dust for 4- 6 hours to infuse it with smoke. We use a company called smokedust.co.uk
  • generously coat your fish in olive oil to prevent sticking to the grill and stuff with sliced lemons
  • Heat your BBQ to around 180C for the direct open grill cooking
  • Using a fish basket or being really delicate with your fish, place it directly over the heat for around 5 – 7 minutes per side.
  • Drizzle with lemon from time to time during the cook

Serve with the herb sauce and crushed potatoes, pea and mint.

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