Cedar Planked Fish
Posted: Sun Jun 15, 2008 11:25 pm
As promised - here is a recipe for Cedar planked salmon on the Weber Q series. This recipe can be adapted for most gas barbecues with a hood ( check the manufacturers instructions to see if you can barbecue on high heat with the lid down. You can also do this on a Weber Kettle with direct heat & lid down.
Cedar Planked Fish
This recipe produces a wonderful slightly sweet yet salty taste with a mild smokiness. It is truly a magnificent alternative way to cook fish. The best fish to use for this recipe has to be Atlantic Salmon, however, any firm fish fillets or cutlets will do.
500 g – 1 kg even thickness Salmon Fillets or Cutlets
2 tablespoons sea salt
2 tablespoons brown sugar
1 litre cold water.
Dijon mustard
Cedar plank or Shingle about 350mm x 200mm x 10-1 mm thick.
Ensure that there is no paint, oil or other coatings on the cedar. It should be raw wood. If there is any doubt do not use it.
The cedar plank should be large enough to hold the fish without overlapping the fish or hanging over the side of the plan and small enough to fit inside the Q.
Clean the cedar plank with a stiff brush and rinse. Soak the Cedar plank in hot water for 2 hours You don’t need to keep the water hot, by starting with hot water the cedar absorbs the water quicker and ensures that it is completely soaked.
Mix the salt sugar and water into a brine solution, place the fish in it, cover and let soak in the fridge for 2 hours. Drain the fish, pat dry and air dry it for an hour if you can.
Preheat the Weber Q for 10 minutes on High, Drain the cedar plank and place on the Q grill with the lid down for about 10 minutes. The cedar should start to smoke slightly
. Place the fish skin side down on the cedar plank, brush with Dijon mustard and close the lid. Turn the Q down 2 strokes from high and cook for about 12- 18 minutes. The cooking time will depend upon the thickness of the fillets or cutlets. The fish should flake easily when tested with a fork. The fish should be opaque in the centre and not dry. Serve the fish direct from the plank.
The plank may be used a few times, however, ensure that it is washed properly between uses.
Recipe prepared by “The Gourmet Cabernet” alias “Captain Cook”
Cedar Planked Fish
This recipe produces a wonderful slightly sweet yet salty taste with a mild smokiness. It is truly a magnificent alternative way to cook fish. The best fish to use for this recipe has to be Atlantic Salmon, however, any firm fish fillets or cutlets will do.
500 g – 1 kg even thickness Salmon Fillets or Cutlets
2 tablespoons sea salt
2 tablespoons brown sugar
1 litre cold water.
Dijon mustard
Cedar plank or Shingle about 350mm x 200mm x 10-1 mm thick.
Ensure that there is no paint, oil or other coatings on the cedar. It should be raw wood. If there is any doubt do not use it.
The cedar plank should be large enough to hold the fish without overlapping the fish or hanging over the side of the plan and small enough to fit inside the Q.
Clean the cedar plank with a stiff brush and rinse. Soak the Cedar plank in hot water for 2 hours You don’t need to keep the water hot, by starting with hot water the cedar absorbs the water quicker and ensures that it is completely soaked.
Mix the salt sugar and water into a brine solution, place the fish in it, cover and let soak in the fridge for 2 hours. Drain the fish, pat dry and air dry it for an hour if you can.
Preheat the Weber Q for 10 minutes on High, Drain the cedar plank and place on the Q grill with the lid down for about 10 minutes. The cedar should start to smoke slightly
. Place the fish skin side down on the cedar plank, brush with Dijon mustard and close the lid. Turn the Q down 2 strokes from high and cook for about 12- 18 minutes. The cooking time will depend upon the thickness of the fillets or cutlets. The fish should flake easily when tested with a fork. The fish should be opaque in the centre and not dry. Serve the fish direct from the plank.
The plank may be used a few times, however, ensure that it is washed properly between uses.
Recipe prepared by “The Gourmet Cabernet” alias “Captain Cook”