Mediterranean Smoked Sea Bream with Rosemary
Juicy sea bream seasoned with rosemary, lemon and garlic, then hot smoked to perfection.
Ingredients(for 0.5 kg)
Instructions
Preparation
15 Min.Wash the sea bream and pat dry inside and out. Finely chop garlic and mix with sea salt, sugar and olive oil into a paste.
Brining
2 Std.Rub the sea bream inside and out with the spice paste. Place rosemary sprigs and lemon slices into the belly cavity. Cover and refrigerate for 2 hours.
Drying
45 Min.Remove sea bream from the fridge, rinse briefly and place on a wire rack at room temperature for 45 minutes until the surface is slightly glossy.
Smoking
1,5-2 Std.Preheat smoker to 90-100°C. Soak olive wood chips and a few lemon peels and add them. Place sea bream on the grate and smoke until an internal temperature of 62-65°C is reached.
Resting and Serving
10 Min.Let the sea bream rest for 10 minutes, garnish with fresh rosemary and lemon wedges and serve warm.
Pro Tip
Place fresh rosemary sprigs directly onto the embers for a more intense Mediterranean flavor.
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