Smoked Plaice
Plaice, a classic flatfish from the North Sea, is dry-rubbed with a mild herb spice blend and gently hot-smoked with alder wood. The delicate, slightly sweet flesh of plaice benefits from mild smoke and a short smoking time to avoid being over-smoked. A traditional northern German recipe.
Ingredients(for 1 kg)
Instructions
Preparation
10 min.Clean the plaice, remove entrails, and rinse thoroughly. Pat dry with kitchen paper. Mix all spices and rub evenly on both sides of the fish and inside the cavity.
Seasoning and Resting
1-2 hoursPlace seasoned plaice covered in the refrigerator to rest for 1-2 hours. Then remove, rinse briefly if needed, and allow to air-dry on a rack at room temperature for 30-45 minutes.
Hot Smoking
40-70 min.Preheat smoker to 75-90 °C and add alder wood chips. Place plaice and smoke gently until core temperature reaches 60-63 °C. Due to the thin fillets, the process is shorter than for other fish. Rest the fish for 5 minutes before serving.
Pro Tip
Plaice is very thin and cooks quickly – check core temperature regularly and remove the fish from the smoker immediately once 60-63 °C is reached to prevent drying out.
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