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The Smoked-Foods Cookbook: How to Flavor, Cure and Prepare Savory Meats, Game, Fish, Nuts, and Cheese by Lue & Ed Park

Author:Lue & Ed Park , Date: May 28, 2014 ,Views: 260

The Smoked-Foods Cookbook: How to Flavor, Cure and Prepare Savory Meats, Game, Fish, Nuts, and Cheese by Lue & Ed Park

Author:Lue & Ed Park
Language: eng
Format: mobi
Tags: Special Appliances, Food & Wine, Cookbooks, Reference, Kitchen Appliances, Cooking Education & Reference, Education & Reference, Outdoor Cooking
Publisher: Stackpole Books
Published: 1992-07-30T06:00:00+00:00


This dish is especially attractive at the table. Serve it on a platter and garnish with greens, cherry tomatoes or carrot curls, and black olives.

Place the fish in Bay Leaf Brine for Fish (page 38) for 4 hours. Rinse well, pat dry, then air-dry until glaze forms on the skin.

Saute the vegetables and herbs in butter. Add the salt, pepper, and lemon juice. Stuff the cavity with the mix, and skewer closed. Put the water pan in place and fill with water. Add some herbs to the water, if desired. Place the fish on an oiled cooking rack and smoke-cook about 3 hours. Serves approximately 8.

Swordfish Imperial



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The Smoked-Foods Cookbook: How to Flavor, Cure and Prepare Savory Meats, Game, Fish, Nuts, and Cheese by Lue & Ed Park.mobi


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