Smoked Redfish with Citrus-Dill Glaze

Name: Geräucherter Rotbarsch mit Zitrus-Dill-Glasur
Total time: 5 h
Ingredients: 25 g Meersalz; 30 ml Zitronensaft; 20 ml Orangensaft; 12 g Frischer Dill, gehackt; 15 g Honig; 2 g Weißer Pfeffer; 10 ml Olivenöl

GlazeFishHot SmokingMedium5-7 hrs68-72 °C85-105 °CAlder + Beech

The aromatic redfish is refined with a fresh citrus-dill glaze and smoked over alder and beech wood. The natural fattiness of redfish ensures a particularly juicy result when hot smoking. The glaze caramelizes slightly, giving the fish an attractive surface.

Ingredients(for 1 kg)

Sea Salt25 g

Lemon Juice30 ml

Orange Juice20 ml

Fresh Dill, chopped12 g

Honey15 g

White Pepper2 g

Olive Oil10 ml

Instructions

Dry Curing

1 hour

Rub redfish fillets evenly with sea salt, place on a rack, and leave covered in the refrigerator for 1 hour. Then briefly rinse and thoroughly pat dry.

Prepare and Apply Glaze

40 min.

Mix lemon juice, orange juice, honey, olive oil, dill, and white pepper. Brush glaze generously onto the fillets. Allow to work in at room temperature for 30 minutes.

Hot Smoking

90-120 min.

Preheat oven to 85-105°C. Place fillets on oiled grate and smoke with alder and beech. After 45 minutes, brush once more with remaining glaze. Smoke until core temperature of 68-72°C is reached.

Pro Tip

Redfish contains natural oils – brush once with fresh glaze during smoking to achieve a double layer of flavor and a shiny surface.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free