Place the s sea trout fillet or salmon onto the soaked cedar plank, skin side down.
In a small bowl, mix together the softened SAINT AGUR® Blue Cheese and rose harissa paste.
Evenly spread two-thirds of the mixture over the top of the fish fillet.
Reserve the remaining SAINT AGUR® mixture to one side.
This can either be served on the side with the cooked fish or you could spread it over some barbecued corn on the cob.
Prepare your barbecue, so you only have the lit charcoal on one side.
When the charcoal is ready to cook on, the temperature should be a minimum of 200°C.
Place the soaked cedar board with the prepared salmon or sea trout directly above it on the barbecue grilling grate. Cover the barbecue with its lid and leave to cook for 12-15 minutes, depending on the thickness of the fish.
To check if the fish is cooked, the flakes of fish will flake away when gently pressed with the back of a fork. If it needs a little longer, continue to cook for 3-5 minutes.
Serve with a little of the SAINT AGUR® Blue Cheese and harissa marinade on the side. You can also serve with some freshly barbecued corn on the cob, spread with the SAINT AGUR® Blue Cheese and harissa mixture.
This technique of planking involves cooking food directly on a piece of soaked hardwood over the hot coals. As the cedar wood slowly smoulders, it imparts a gentle smoky flavour whilst protecting the fish from the harsh heat of the coals.
Here I have marinated my fish with SAINT AGUR® Blue Cheese and harissa. As the SAINT AGUR® is cooked and lightly smoked on the barbecue, the flavour intensifies to a more savoury and creamy coating, perfect for the delicate flesh of the smoked fish.
500g sea trout fillet or salmon, pin-boned
90g SAINT AGUR® Blue Cheese, room temperature
20g rose harissa paste
PRODUCT
View Method
Recipe Method
Place the s sea trout fillet or salmon onto the soaked cedar plank, skin side down.
In a small bowl, mix together the softened SAINT AGUR® Blue Cheese and rose harissa paste.
Evenly spread two-thirds of the mixture over the top of the fish fillet.
Reserve the remaining SAINT AGUR® mixture to one side.
This can either be served on the side with the cooked fish or you could spread it over some barbecued corn on the cob.
Prepare your barbecue, so you only have the lit charcoal on one side.
When the charcoal is ready to cook on, the temperature should be a minimum of 200°C.
Place the soaked cedar board with the prepared salmon or sea trout directly above it on the barbecue grilling grate. Cover the barbecue with its lid and leave to cook for 12-15 minutes, depending on the thickness of the fish.
To check if the fish is cooked, the flakes of fish will flake away when gently pressed with the back of a fork. If it needs a little longer, continue to cook for 3-5 minutes.
Serve with a little of the SAINT AGUR® Blue Cheese and harissa marinade on the side. You can also serve with some freshly barbecued corn on the cob, spread with the SAINT AGUR® Blue Cheese and harissa mixture.
