Iris gave me a few years ago a special ‘smoke ‘barbecue, which I never used because I’m not a ‘fire’ person. To smoke your own fish seems of course a delicious idea. In one of the recent magazines of Libelle-lekker.be I read this recipe of smoked fish in the oven, on pine cones. Let’s try.
For 2p, season a piece of salmon filet with skin (try to buy a piece of the middle part) with garlic, pepper, salt and lemon zeste. You need really dry pine cones, enough to fill a solid oven pan. Cover the inside of the oven pan with aluminium foil. Put the pine cones in the pan. Put the salmon filet with the skin on the pine cones. Preheat the oven at 120°. Set the pine apples on fire. Cover the pan and put in the oven. Count approx 40-50 mins (depends on the thickness of the salmon).
In the meanwhile, prepare a risotto with spelt.
Chop and fry 1 onion and 2 garlic cloves. Add 120 grams of spelt and 1 table spoon of oregano. Bake until glazy. Add 500 grams of chopped colorful chard. Stir and fry. Add 400 ml of fish stock (home made is the best) spoon by spoon and stir regularly. Once the spelt is al dente and the liquid is almost gone, the risotto is ready. Finish with some butter. Taste, add pepper and salt.
Serve the smoked fish with the spelt risotto.
PS a real good reason to collect pine cones.
Doc V's Healthy Kitchen 