Smoked bream "With smoke"

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Ingredients for Smoked Bream Smoked Bream

Fresh bream 1 piece
Salt 100 grams
Smoked seasoning 1 pack

Main ingredients
Serving 1 serving
World Cuisine

Inventory:

Cutting board, Sharp knife, Plastic bag, Refrigerator, Kitchen paper napkins, Air grill, Foil, Bowl, Culinary brush

Cooking smoked bream "With smoke":

Step 1: Prepare the fish.

To get started, clean the fish from the scales well: with a knife scrape "against the wool" - from tail to head from all sides. Then gently gut it: make an incision from the head to the anal fin with a sharp knife and remove all the insides, carefully so as not to damage the gallbladder. Cut off the head (you can not cut off and leave the head, just remove the gills). Rinse the bream under running water. Then rub heavily coarse salt fish, inside and out. Spread the smoked seasoning evenly throughout the fish.

Step 2: Fill the fish.

Tightly pack the fish in a plastic bag and put in the refrigerator, at least for 3 days. After that rid the fish of excess salt, scrape it off sharp knifeand then wipe with a cloth.

Step 3: smoke fish.

Hot air grill up to 65 degrees, set the average speed, place the fish on the middle grill. Cook the bream 3 hours minimum. The cooking time of the fish depends directly on its size and weight. If the fish is more than 2 kg, then, accordingly, it will be cooked in 1.5, or even 2 times longer.

Step 4: We serve smoked bream "With a smoke".

After cooking the fish, wrap it in foil and cool. After that, you can serve to the table as an appetizer for alcoholic beverages, such as beer. Good appetite!

Recipe Tips:

- - The amount of salt for cooking bream, you can adjust yourself, depending on your taste preferences.

- - Fish can be cooked much faster if the temperature in the air grill is set to 140 degrees. It will be cooked for about 50 minutes, but then it will turn out far from cold smoking.