How to Eat Your Christmas Tree: Delicious, Innovative Recipes for Cooking with Trees by Julia Georgallis

Author:Julia Georgallis [Julia Georgallis]
Language: eng
Format: epub
Publisher: Hardie Grant London
Published: 2020-08-25T00:00:00+00:00

Christmas Tree Hot-Smoked Fish

Hot smoking in an oven does have a few steps involved, but it’s actually very straight forward. Cod, hake and haddock all smoke well, but you can also try smoking seafood like muscles or prawns. Serve with steamed spring greens like choy sum, a little lemon juice and some olive oil.

MAKES

Enough for 2 people as a main

PREPARATION TIME

2 hours or overnight soaking, then 2.5 hours prep and smoking time

EQUIPMENT

a metal sieve (fine mesh strainer) or perforated steamer lid, a cooking pot that the sieve/steamer fits into well and a lid that sits tightly over the sieve/steamer

INGREDIENTS

500 ml (17 fl oz/2 cups) water

2 heaped tbsp caster (superfine) sugar

50 g (2 oz/½ cup) sea salt

peel and juice of 1 lemon

peel and juice of 1 orange

1 tsp crushed juniper berries

400 g (14 oz) fish or tofu

plenty of Christmas tree branches

METHOD

Make a brine of water, sugar, salt, lemon and orange juice and peel, and juniper berries. Add the fish or tofu to the brine and leave in an airtight container in the refrigerator for at least 2 hours (or overnight).

Pack the bottom of the cooking pot with tree branches and heat them on the hob until most have started to blacken. Once blackened, take them out of the pot and double line the pot with kitchen foil. Place the blackened tree branches on the foil and seal the pot with the lid so that no aromas escape.

Place the marinated fish or tofu on top of the sieve/steamer and place inside the pot and seal. Turn the heat to high so that the tree branches begin to smoke again. Once the smoke is going strong, turn the heat down to very low and leave the smoke to infuse for 2 hours.

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