Cherry Wood Smoked Perch Mild
Delicate river perch, gently hot-smoked over cherry wood with a mild citrus-herb note for a refined flavor experience.
Ingredients(for 0.5 kg)
Instructions
Preparation
2-3 Std.Clean the perch, remove scales and wash thoroughly. Prepare a brine from water, salt, lemon juice, finely chopped parsley and pressed garlic and immerse the fish for 2-3 hours.
Drying
30-45 Min.Remove the perch from the brine, rinse cold and carefully pat dry. Leave to dry on a rack for 30-45 minutes at room temperature until the skin has a slight sheen.
Prepare smoker
20-30 Min.Mix cherry and apple wood chips in a 2:1 ratio and soak for 20 minutes. Preheat the smoker to 80-90°C and ensure even smoke development.
Smoking
45-75 Min.Lightly brush the perch with olive oil and place on the rack. Smoke at 80-90°C until an internal temperature of 60-65°C is reached. Do not turn the fish so the skin stays intact.
Serving
10 Min.Allow the smoked perch to rest for 10 minutes, plate with fresh lemon wedges and chopped parsley and serve warm or at room temperature.
Pro Tip
Cherry wood produces a characteristic mahogany-colored smoke skin – for an even milder aroma mix cherry with apple wood and reduce the amount of wood used.
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