Hake fillets cooked by smoking with apple chips by Anthony J Sargeant

Standard

IMG_2856

This is a follow-up to the previous posts. Anthony Sargeant cooks and smokes these Hake fillets on a not very hot barbecue which then has apple wood chips sprinkled on it for the smoking. This half eaten fillet is to show the sort of end result of the cooking as judged by ‘the finger test’ – Push gently on the fillet and take it off the barbecue at the point when the flakes just start to separate and look like this (remember it will carry on cooking for a while with the residual heat). Hake is a curious fish in that it is quite soft and somewhat ‘squidgy’ in its raw state when filleting but it firms up on cooking ( avoid over-cooking). On the plate it should retain its firm flaky texture (rather like Cod).

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s