Demonstration 5 - Fish

Another fish demonstration today. However, no major new skills, except for one. Hot smoking on a small scale. I was really amazed by how easily it is done. Anybody can do it at home, as long as you don't mind your home smelling like it has been smoked, too.

Basically you line a roasting tin with tin foil twice then put equal amounts of sugar and tea leaves of your choice in the bottom. Place a wire rack on top and then the fish, skin side down. Before covering it in a dome with a double layer of tin foil so that no smoke can escape. Then place it over high heat for 5-10 min depending on the size of your fish fillets. Turn the heat off and let the fish rest for a little while before opening the smoker.

Really lovely. In the demonstration class it was served with chive oil and some roughly mashed Jersey royals mixed with some horseradish cream: