This was our turn in for the chef’s choice category at Grillstock London 2015.
Fish lends itself to hot smoking just as well as cold smoking, and the haddock here is a perfect accompaniment to a hollandaise sauce with a twist. Cold smoked butter can be really versatile, great as a base for all sorts of sauces.
- 2 haddock fillets
- ¼ cup sake
- ¼ cup mirin
- 4 tablespoons white miso paste
- 3 tablespoons sugar
- 1 stalk lemongrass
- 2 limes
- 3 egg yolks
- 200g butter
- Wasabi paste
- Quick pickled radish
Cold smoke the butter for two hours. Use a light wood such as apple. Let it rest in the fridge for at least 24 hours, but for anything up to a week – The flavour will develop and mellow.
In a saucepan, bring the mirin and sake to the boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.
Heat your smoker up to 250°F/120°C. Use a chunk of apple wood for flavour.
Remove the haddock from the fridge and scrape off the marinade. Smoke the fish until it reaches an internal temperature of 150°F/65°C. Depending on the size of your fish, this will take approximately 25 minutes.
Make the hollandaise whilst you wait for the fish to cook. Combine the lemon grass and lime juice in a small saucepan. Bring to the boil, reduce heat and simmer, uncovered, until liquid is reduced to a couple of tablespoons. Strain through a fine sieve into a glass bowl. Cool for 10 minutes, and discard the solids.
Set bowl over saucepan of simmering water (Don’t allow water to touch the base of the bowl), add the egg yolk to the juice mixture, whisk over heat until thickened.
Remove bowl from the heat, gradually adding melted butter, whisking constantly until the sauce has thickened.
Serve straight away, garnished with wasabi and pickled radish.