About

Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 30 mins

Serves: 4

Hot Coals
Haddock can easily be hot smoked just like salmon, trout, and sturgeon (to name a few of our favourites.) Like its relative the cod, haddock is a fragile fish, especially the larger fillets that have a looser texture. Therefore, we prefer to work with small fillets with the skin on. You can substitute cod, trout, or other white-fish fillets, if you’d like.

SERVES 4

TEMPERATURE
175°F (80°C)

Posted by Abrams • Published 30th August 2015 • See Abrams's 43 projects » © 2024 Jeroen Hazebroek / Abrams · Reproduced with permission. · Hot Coals by Jeroen Hazebroek and Leonard Elenbaas, published by Stewart, Tabori & Chang. Photography © 2014 Saskia van Osnabrugge

Print • Embed

Abrams published her project Wood Smoked Haddock 30 Aug 06:00

Step 1
Dab the fillets dry with paper towels. Sprinkle them with salt and pepper.
Step 2
Fire up the kamado to 250 to 265ºF (120 to 130ºC) and create a single hot spot.
Step 3
Drop a handful of wood chips, or place a single chunk, directly on top of the hot spot. Place the heat shield, the empty drip pan, and the grid in place.
Step 4
Place the fillets, skin-side down, on the grid. Once you see smoke spiralling up around the edge of the heat shield, close the lid.
Step 5
Now the temperature inside the kamado will decrease to about 175°F (80ºC). Try to stabilize this temperature. You’ll achieve the best result by making sure the temperature stays below 212°F (100ºC), otherwise the fish may start sweating, which will cover it in a white film.
Step 6
Smoke the fillets for approximately 25 minutes, or until they reach an internal temperature of 120°F (48ºC).

TIP
Serve this smoked haddock fillet with a delicious tarragon cream. Simply stir 1 tablespoon minced fresh tarragon into 7 ounces (200 g) sour cream and then season it with a pinch each of salt and pepper.