Cooking fish over an open fire might sound daunting, said James Whetlor, but it’s really very easy. Once the fish is secured, it is all about the fire management.
Traditionally, one would use cedar wood, which lends a subtle flavour, but you could equally use a bit of pine soaked in water.
Kit required
- 1 x large wooden plank just a bit bigger than your side of fish
- 7 x nails
- herb brush
- temperature probe
Ingredients: serves four
- 750g-1kg fillet of salmon, pin-boned
- 125g melted butter
- sea salt and freshly ground black pepper
Method
- Lay the side of fish on the plank and hammer six nails in, through the fish, on either side of the fillet. Hammer the final nail into the top of the fillet, taking care to secure the tail at the top, as this will take most of the weight.
- Season the salmon with salt and pepper and brush with the melted butter using the herb brush.
- Place a log beside the fire and lean the plank against it so that the salmon is facing the fire with the tail end up. As it cooks, occasionally brush with more melted butter.
- Cooking time depends on the heat and distance from the fire, but it should take 18-25 mins, until the internal temperature at the thickest part is about 50°C.
Recipe from “The DIY BBQ Cookbook” by James Whetlor, published by Quadrille at £20. To buy from The Week Bookshop for £15.99, call 020-3176 3835 or visit theweekbookshop.co.uk
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