I haven’t cooked a lot of fish but I have been picking up different types from our fishmonger lately. One fish I have wanted to cook for ages is Turbot so when I walked past and saw one in the window I had to buy it!
It’s also a good excuse the fish cage I got from Tom Bray!
I didn’t do anything to the fish other than rub a bit of oil on it. Into the cage:
And onto the fire. I had run half a chimney of charcoal to try and run the fire a bit lower to cook the fish slowly.
Cooked direct over the coals to crisp the skin up – Flipped over at this point (4 minutes in)
Flipped again (another 4 minutes)
Time to Eat:
Total cook time was about 15 minutes. It looks quite charred in places but that was a tasty bit!
I was really happy with how it came out.
I am not a confident fish cook so I was really happy with how this came out. It wasn’t perfect but for a first attempt with quite an expensive fish I was happy!
|Cook Difficulty:||4/5 (Higher score for nerves!)|
|Cook Duration:||Short: 2/5|
|Cook Equipment:||Napoleon Pro 22|
|Cook Method:||Direct in fish cage|
|Charcoal:||Whittle and Flame Ash Charcoal|
|Cook time:||15 minutes|
|Internal temperature:||75°C (ish) – hard to do on a thin fish!|
|Notes:||Run the grill lower, try not char it so much.|
Also cooked this week:
Deep Pan Pizza:
I have been cooking the same pizza recipe from the Pizza Bible for ages now, mainly because it’s a great recipe. Time to try a deep dish pizza from the book (p78). I bought a new pan from Alphin Pans for this cook.
Chicago deep dish dough in the pan, mozzarella cheese on the bottom, fennel sausage mix then more cheese on top.
Into the Ooni Pro at around 280°C to 300°C – I ran it just on charcoal, no wood to maintain this temperature. Shredded mozzarella added part way through.
Deep dish tomato sauce on top
Oregano and olive oil on top.
What a great pizza, I ate loads of this. So tasty and I will definitely do this again.
This recipe is from The Pizza Bible by Tony Gemignani:
Rib Eye Steaks:
The UK dairy Rib Eye steaks from Turner and George are glorious, such a fantastic bit of meat. I had some in my freezer, time to cook them.
Salt then cooked direct on the Thuros T1 steak machine
Done – 55°C
Nice and pink, great crust:
Also from Turner and George, their hot dogs are my favourites. Definitely recommend them:
Cooked indirect on the Napoleon Pro 22.
At temp, about 15 minutes all in.
Topped with sauerkraut from Vadasz Deli, awesome stuff.
Ketchup and Mustard:
Cracking weekend lunch
That’s it for this blog post, some great cooks and a good week of eating! Until next time.
KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs