Hot Smoked Halibut with Pepper Crust

Name: Heilbutt Heißgeräuchert mit Pfefferkruste
Total time: 5 h
Ingredients: 35 g Meersalz; 10 g Brauner Zucker; 8 g Schwarzer Pfeffer, grob geschrotet; 4 g Weißer Pfeffer, gemahlen; 3 g Rosa Pfeffer; 10 ml Olivenöl

Pepper CrustFishHot SmokingMedium5-8 hrs62-65 °C90-110 °CAlder + Hickory

Firm halibut flesh is excellent for hot smoking and absorbs smoke flavour particularly well. A spicy mixed pepper crust perfectly complements the mild flavour of halibut. A short brining time is sufficient for fillets as halibut should not be over-cured.

Ingredients(for 1 kg)

Sea Salt35 g

Brown Sugar10 g

Black Pepper, coarsely cracked8 g

White Pepper, ground4 g

Pink Pepper3 g

Olive Oil10 ml

Instructions

Dry Curing

2-4 hours

Mix salt and sugar and rub evenly onto all sides of the halibut fillet. Cover and refrigerate for 2-4 hours.

Applying Pepper Crust

15 minutes

Rinse fillets, pat dry and brush with olive oil. Mix all pepper varieties and press firmly onto the flesh side. Allow to dry for 30-60 minutes.

Smoking

1.5-2 hours

Preheat smoker to 90-110 °C. Place halibut skin-side down and smoke with alder and hickory until internal temperature reaches 62-65 °C.

Pro Tip

Halibut has little natural fat – a light coating of oil before smoking prevents drying out and improves smoke absorption.

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