Hot and cold smoked fish

Category: Convection oven

Ingredients:

Fish
Salt
Spice
Smoke preparation

Cooking method

  • Wash the fish. gut, rub with salt, spices (to taste), apply a little liquid smoke (you can do without it) and leave for 30 minutes. Place the alder chips soaked in water on the grates (middle and bottom) down on a tray (plate ...). Cook for 30-40 minutes. at the MEDIUM speed temp. 180gr. After 15 minutes. can be poured over with white wine.

  • Fish is cold. smoking.

  • Wash the fish, gut it, rub it with salt, spices, apply Copt on the last day. seasoning, fold into enamel. or glass. the dishes and put in the cold for 1-3 days (I have for 2). Cook for 30 min. temp. 65 g speed low and 10 min. at temp. 95 the speed is average.

  • My model is Notter 1057 Platinum LCD.


Cooking program:

see text

Merri
Zvezda, please tell me, what kind of liquid did you use?

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