Smoking Planks

Fish

The EGG enhances and deepens the flavour of fish, whilst ensuring a beautifully tender texture.

6 recipes

  • SMOKING
  • FISH
PLANK-COOKED MACKEREL WITH CHERMOULA & MOROCCAN BEETS

By Ross Geach Plank-cooked mackerel with chermoula & Moroccan Beets

  • FISH
  • Roasting
Roasted side of Salmon | Cooking on the Big Green Egg | Kamado Barbecue

By James Whetlor Slow herb roasted side of Salmon

    Whole Turbot | Fish recipes | Direct Grilling recipes | Big Green Egg

    By James Whetlor Whole Turbot

      Smoked Salmon, Scrambled Egg & Caviar Crumpets | Recipes | Big Green Egg

      By Big Green Egg Smoked Salmon, Scrambled Egg & Caviar Crumpets

        Whole fish in newspaper | Tom Kerridge | Big Green Egg

        By Tom Kerridge Fish in newspaper

          Fish Stew | Pan cooking | Recipe | Big Green Egg

          By Big Green Egg Fish Stew

          Smoked fish is well known for a reason. Cooking over fire enhances the flavour and texture of this delicate ingredient, without becoming overpowering.

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