Cold-smoked sea bream with pomegranate, bottarga and coriander

Cold-smoked sea bream with pomegranate, bottarga and coriander

By
From
Grill Smoke BBQ
Serves
4
Photographer
Kris Kirkham

This is a beautiful, light dish that’s perfect for a summer’s evening. The bream is simply cured and then delicately cold-smoked with apple wood chips to add a subtle fragrance, rather than a full-on smoked salmon effect! Just remember to allow time for the fish to rest after smoking – it needs at least 6 hours.

The Sardinian speciality of bottarga is cured and air-dried mullet roe. Incredibly delicious, it is well worth seeking out, but if you can’t find it, salted and dried anchovies will give you a similar briny-umami hit.

Ingredients

Quantity Ingredient
cold-smoking device
some apple wood chips
2 large fillets very fresh sea bream
30g see method for ingredients
1/2 pomegranate, (or 1 blood orange when in season)
small handful coriander leaves
1/2 teaspoon grated bottarga
or 1/2 teaspoon finely chopped dried anchovies
extra virgin olive, for drizzling
sea salt
black pepper

Method

  1. Place the fish on a tray or plate and scatter over the dry cure. Ensure the fish is coated all over with the cure, then cover and leave in the fridge for 1 hour.
  2. Set up the cold-smoking device in the barbecue with the wood chips and get it going.
  3. Remove the fish and rinse very briefly under cold water to remove any excess cure, then pat dry with a paper towel. Place the fillets, skin-side down, on the grill, then close the lid and vent of the barbecue. Cold-smoke for about 1½ hours – the fish should take on a pale yellow hue. Transfer the smoked fish to a clean tray or plate, cover and leave in the fridge to rest for at least 6 hours, or overnight.
  4. To serve, finely slice the fish slices with a long, sharp knife, discarding the skin
  5. Divide the fish slices between plates, season well and drizzle with olive oil.
  6. Remove the seeds from the pomegranate, working over a bowl to collect any juices. Dot the pomegranate seeds around the fish, pouring over any juices, then finish with coriander leaves and bottarga or anchovies. Serve immediately.

Serve with

  • Paprika-rubbed smoky quails with caramelized onions and alioli; Grilled fennel with goat's curd, honey and hazelnut picada; Grilled baby artichokes with pine nut purée and poached eggs
Tags:
Ember Yard
Salt Yard
Dehesa
Opera Tavern
Soho restaurants
Italian
French
small plates
tapas
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