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This beautiful smoked black cod recipe from Daniel Galmiche is deceptively simple to pull off, and a must-try for those who want to try smoking at home. The fish is served with a simple white bean salad, so is fairly quick to prepare.
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To smoke the fish, add a sheet of foil, shiny-side down, to the bottom of a wok. Place the rice, tea, sugar and fennel on top. Place a round wire rack or the interior of a steamer into the wok, place over a medium heat and cover with a lid
Once the mixture starts to smoke, add the cod fillets, skin-side down, to the wire rack and season. Put the lid on, reduce the heat to low and allow to smoke for 5 minutes
Remove the cod and carefully discard the smoking ingredients - take care, as they will continue to be hot for some time after you remove them from the heat
4
Brush the skin of the cod with olive oil and place a frying pan over a medium heat. Once the pan is hot, cook the cod, skin-side down, for approximately 5 minutes until the skin is very crispy and golden. Turn the fillets over and cook for another 2 minutes to finish off cooking
olive oil
5
To prepare the white bean salad, warm the beans in a pan with the tomatoes and garlic. Remove from the heat, stir through the parsley and drizzle with olive oil. Season to taste and serve alongside the cod fillets
An epicurean upbringing and stints in top restaurants across the world inspire Daniel Galmiche’s effervescent cuisine.
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Fennel-smoked black cod with warm bean salad
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