Dominique Zintzmeyer - Port Marina Baie Des Anges Cote Dazur
Port Marina Baie Des Anges Cote D'azur
Dominique Zintzmeyer
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La Belle Cuisine - More Fish Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Cold-Smoked Pompano or Amberjack



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"Fish, to taste right, must swim three times - in water, in butter, and in wine."
- Polish Proverb


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Friday, November 10, 2006

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  Thomas Mcknight - Gulf of Mexico
Gulf of Mexico
Thomas Mcknight
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Cold-Smoked Pompano or Amberjack
Tom Fitzmorris

"All the fish in the jack family (the most familiar around here are pompano and amberjack) have a higher-than-average oil content, and so are perfect for smoking. This will work for either fish, as well as for salmon or tuna. The fish picks up a terrific smoke flavor throughout, without getting a barbecued taste.
My technique is instructed by Chef Roland Huet, the original chef at Christian's, who developed this for that restaurant's great smoked salmon."

3 large pompanos or 2 small (two-pound) amberjacks
1 pound salt
1/2 pound brown sugar
1 teaspoon dried basil
1/2 teaspoon black pepper

1. Fillet and skin the fish. If using amberjack, remove the big blood line that runs through the center.
2. Dissolve the other ingredients in a gallon of cold water. Marinate the fish in the brine for twelve hours, refrigerated.
3. Using a fruit wood (cherry, apple, or grapevine), cold-smoke the fish at 75 degrees (or, if it's hotter than that, no higher than outdoor temperature) for two hours.
4. Slice the fish at a very narrow bias into slices as thick as a nickel. Serve dressed with extra-virgin olive oil, dill, and cracked black peppercorns.
Serves 12 appetizers.

More from Tom

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Szechuan Grilled Pompano
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