Smoked Flounder with Sea Salt and Herb Brine
The delicate flounder is gently pre-cured in a fine sea salt and herb brine, then carefully hot smoked at low temperature. The thin, delicate flesh requires special care but rewards with an incredibly fine smoky flavor. Classic North German preparation with fresh coastal herbs.
Ingredients(for 1 kg)
Instructions
Preparing the Brine
20 min. + coolingBring water with salt and sugar to a boil and dissolve completely. Add thyme, tarragon, bay leaves, and white pepper. Allow brine to cool completely to room temperature, then chill to 4°C.
Brining
2-3 hoursSubmerge the gutted and cleaned flounder completely in the cold brine. Weigh down with a plate to keep the fish fully submerged. Cure covered in the refrigerator.
Drying / Pellicle Formation
45-60 min.Remove flounder from brine, rinse cold, and carefully but thoroughly pat dry. Allow to dry on a smoking hook or rack at cool room temperature until the surface is dry and slightly tacky.
Gentle Hot Smoking
60-90 min.Slowly bring smoker to 75-90°C. Carefully place flounder on an oiled grate. Smoke with alder and juniper branches. Monitor core temperature closely – remove immediately at 65-70°C. Rest for 5 minutes.
Pro Tip
Flounder is very thin and cooks quickly – never let the smoking temperature exceed 90°C and monitor the fish closely with a core thermometer to avoid overcooking.
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