A great way of cooking delicate fish in a wood fired oven is on a wooden plank, this method works so well with a thick salmon fillet, adding extra smokiness and keeping the inside from drying out.
Rinse off the cure in the morning, pat dry with a kitchen towel and leave in the fridge uncovered for 4-6 hours to form a sticky pellicle.
Place the salmon on the plank, and then plank into the oven, just inside the door, keep an eye that the salmon doesn’t burn if the oven is running hot, and turn the plank around so all sides cook. The salmon should take 20 minutes or so, I brushed mine with a mix of 4tbps Maple Syrup mixed with a dram of Single Malt Whisky for the last 5 minutes to build up a glaze. I served the salmon with boiled potatoes with chopped parsley and butter, and a whisky mustard cream sauce. To make this, reduce down 50ml single malt whisky in a saucepan, stir in a teaspoon of wholegrain mustard, and 6 tbsps double cream, season with sea salt and coarse grained black pepper, warm through, and drizzle over the salmon. |
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