Mediterranean Hot Smoked Sea Bream

Name: Dorade Heißgeräuchert mediterran
Total time: 5 h
Ingredients: 30 g Meersalz; 30 ml Olivenöl; 25 ml Zitronensaft (frisch); 10 g Frischer Thymian; 8 g Knoblauch (gepresst); 3 g Schwarzer Pfeffer, gemahlen; 5 g Zitronenschale (gerieben)

MarinadeFishHot SmokingMedium5-8 hrs62-65 °C85-105 °COlive + Lemon

Sea bream with its firm white flesh is marinated Mediterranean-style and then hot smoked – an unusual but excellent combination. Lemon, thyme and olive oil create an aromatic marinade that wonderfully supports the mild natural flavour. Olive or lemon wood imparts an authentically Mediterranean smoke character.

Ingredients(for 1 kg)

Sea Salt30 g

Olive Oil30 ml

Fresh Lemon Juice25 ml

Fresh Thyme10 g

Garlic (pressed)8 g

Black Pepper, ground3 g

Lemon Zest (grated)5 g

Instructions

Preparing the Sea Bream

15 minutes

Clean and scale the sea bream, then make 2-3 diagonal cuts on both sides at the thickest points down to the bone.

Marinating

3-4 hours

Mix all marinade ingredients. Rub generously inside and outside the sea bream, filling the scored cuts. Cover and refrigerate for 3-4 hours.

Drying

30-60 minutes

Remove sea bream from marinade, pat off excess marinade and air-dry on a rack for 30-60 minutes.

Smoking

1-2 hours

Preheat smoker to 85-105 °C. Place sea bream inside and smoke with olive wood until an internal temperature of 62-65 °C is reached at the thickest part of the back.

Pro Tip

Score the sea bream at its thickest points (behind the head) – this ensures even cooking and better marinade penetration.

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