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Outdoor recipes: hot smoked fish

In the camp kitchen there is a huge plus: emancipation, complete freedom in movements and decisions. You can smoke, scatter and spray as much as you like, absolutely not to the detriment of the interior. And some culinary techniques are only feasible in the open air. For example, smoking. One of the most delicious options for cooking fish. If a grayling has just been pulled out of the river, and there is a smokehouse waiting for its “exit” in the car for a long time, we will not hesitate. Let's light a fire on the shore and create a hot smoked fish. Culinary masterpiece guaranteed! There are many options for smokehouses. This recipe uses a smokehouse-box with two grates and a tray for fat. Ingredients for 1 tab: • 3-4 grayling of 300-400 g each (perfect and small lenki); • salt to taste. Grayling with giblets, remove the gills. It is not necessary to clean the scales, it keeps the juice inside the fish. Carcass inside and outside rubbed with salt.We leave for half an hour to add some salt.
During this time we make a fire. We collect thin dry willow twigs - they will give us the coveted smoke. You can use wood shavings or sawdust. However, planing a thick branch longer than collecting what the willow is ready to give herself. Why willow, you ask? Because its smoke does not taste bitter, like that of conifers. Willow bushes are easy to find, they grow almost everywhere along river banks. If you want, you can use twigs or sawdust of other suitable for smoking. The fire is burning? Begin. We put broken twigs on the bottom of the smokehouse.
 We put on broken branches
Install one of the grids, the one with low legs. We put a pallet on it to collect fat. Now the turn of the second grid with long legs.
 Install one of the lattices
By the way, about the pallet. You can, of course, dispense with it, by installing the main grid (which is for fish) just above the branches. But in this case, the fat and juice will drip down on the smoking coals, and burn.And the fish will turn out with a bitter aftertaste. We put our grayling and lenkov on the grid.
 We lay our grayines and lenks
Over the fire we set up a stand for the smokehouse. In our case, it was such a special grid. It is inserted into the tourist campfire count.
 set the stand for the smokehouse
Close the smokehouse with the lid and put it on the fire.
Close the smokehouse with the lid
On an even, moderate flame we hold the whole structure for 15-20 minutes. From under the lid at some point the smoke will go: our willow branches twinkled, the smoking started.  moderate flame keep
Closer to the end, you need to control , removing the smokehouse from the fire and opening the lid. Finished fish should have a pleasant brown-smoked color and look delicious.  Hiking Recipes Hot Smoked Fish And how does it smell .. Mm ... Bon appetit! [/L_REPEAT]

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