Whole roasted and smoked Silvers
Prep Time: 1.5 hours (including brining)
Cook Time: 45 minutes
- 1,5 litre water
- 1 cup kosher salt
- ½ cup brown sugar
- 2 teaspoons garlic powder
- 4 bay leaves
- 2 teaspoons whole peppercorns
- 1 x whole silver appr 2 kg (head on, innards removed and cleaned)
- 5ml fish spice
- 10 ml olive oil
- String (to tighten lemons)
- 1 x lemon, sliced
- Fresh fennel
- 1 x large Pineapple (peeled, cored and finely chopped)
- 3 green/red chilies (finely chopped)
- 1 x large fennel bulb (finely chopped)
- Handful fresh mint (finely chopped)
- Juice of one lemon
- Prepare the whole fish by combining all the ingredients for the brine in a large saucepan. Insider’s Tip: When buying your fish, ask your fishmonger to gut and clean your fish for you. Don’t forget to ask about how the fish was sourced. See “Important Questions to Ask your Fishmonger”. Add the fish and ensure it is covered with liquid. Cover with lid and leave for 60 min.
- In the meantime, heat the Egg up to 150 degrees Celsius, and set up for direct cooking.
- While the Egg heats up to temperature cover two cups of pecan wood chips with water. Leave to moisten until use.
- After 60 minutes in the brine – remove the fish, drain and pat.
- Rub the fish with spice and olive oil. Tie the lemon slices and fresh fennel on the top of the fish and secure.
- Place the fish in the Stainless flexi-grilling basket and clamp it shut.
- Drain the wood chips and carefully add them to the hot coals.
- Place the basket inside the EGG and detach the handle.
- Close the egg and allow the temperature to reach 135 degrees.
- Leave the fish to smoke and cook for 30 minutes.
- Prepare the salsa and refrigerate until use.
- After 30 minutes, carefully open the egg and use the silicone BBQ mitt to turn the basket.
- Leave to cook for another 15 minutes.
- After cooking time, carefully remove the basket with the silicone BBQ mitt and carefully remove the fish.
- Serve with pineapple salsa, garlic bread and a good glass of white wine.
Recipe courtesy of Anina Meyer of Anina’s Recipes.