https://www.cutoutandkeep.net/projects/wood-smoked-haddock • Posted by Abrams
Haddock can easily be hot smoked just like salmon, trout, and sturgeon (to name a few of our favourites.) Like its relative the cod, haddock is a fragile fish, especially the larger fillets that have a looser texture. Therefore, we prefer to work with small fillets with the skin on. You can substitute cod, trout, or other white-fish fillets, if you’d like. SERVES 4 TEMPERATURE 175°F (80°C)
Haddock can easily be hot smoked just like salmon, trout, and sturgeon (to name a few of our favourites.) Like its relative the cod, haddock is a fragile fish, especially the larger fillets that have a looser texture. Therefore, we prefer to work with small fillets with the skin on. You can substitute cod, trout, or other white-fish fillets, if you’d like. SERVES 4 TEMPERATURE 175°F (80°C)
Dab the fillets dry with paper towels. Sprinkle them with salt and pepper.
Fire up the kamado to 250 to 265ºF (120 to 130ºC) and create a single hot spot.
Drop a handful of wood chips, or place a single chunk, directly on top of the hot spot. Place the heat shield, the empty drip pan, and the grid in place.
Place the fillets, skin-side down, on the grid. Once you see smoke spiralling up around the edge of the heat shield, close the lid.
Now the temperature inside the kamado will decrease to about 175°F (80ºC). Try to stabilize this temperature. You’ll achieve the best result by making sure the temperature stays below 212°F (100ºC), otherwise the fish may start sweating, which will cover it in a white film.
Smoke the fillets for approximately 25 minutes, or until they reach an internal temperature of 120°F (48ºC). TIP Serve this smoked haddock fillet with a delicious tarragon cream. Simply stir 1 tablespoon minced fresh tarragon into 7 ounces (200 g) sour cream and then season it with a pinch each of salt and pepper.