- 250g Maldon salt
- 375g Brown sugar
- 1 x Star Star Anise
- Zest of 1 orange and 1 lemon each
One day before cooking:
1. Sprinkle the sugar cure over the hake and place in a plastic container overnight.
On the day of cooking:
1. Remove fish from cure and rinse off under cool running water before patting dry.
- 3 x 120g salmon portions
- 3 x 120g hake portions
- 500g mussels, washed and beards pulled out
- 6 prawns, shells removed, but tail and head kept on; back vein removed
- ½ cup leeks chopped finely
- 3 thinly sliced cloves of garlic
- 1g saffron
- 100g butter
- 2 cups cannellini beans
- 1 pinch sweet paprika
- 1 bunch basil
- Soak Big Green Egg wood chips (cherry works well) in water before hand for about 45 minutes to 1 hour.
- Set the EGG for direct cooking at about 160°C.
- Place chips on the coals and allow chamber to fill with smoke.
- Place Big Green Egg Round Perforated Grid onto a Drip Pan Round.
- Position hake and salmon – skin side down – onto the perforated grid and allow to smoke for 5 minutes.
- Add mussels to the drip pan and allow to smoke for a further 5 minutes.
- Remove the fish and mussels.
- Add a good glug of olive oil into the pan with the remaining pan juices from the mussels and the fish and fry the leeks, garlic and saffron until soft (about 2 minutes).
- Add the mussels back to the leeks and stir in all the butter. It should look well emulsified.
- Stir in the cannellini beans and pinch of sweet smoked paprika. While this is warming, place the butterflied prawns on the grill which has been seasoned with salt and pepper and brushed with olive oil.
- Close the lid and allow to cook for about 4 minutes.
- While the prawns are cooking, roughly chop the basil and parsley.
- Once the prawns are cooked, mix parsley and basil into the warm cannellini bean and mussel stew.
- To plate, arrange the salmon and hake on top of the mussels and beans. Finish with the hot prawns off the grill.