I have a pound of haddock, the fillets are small, I think I have 5 of them. I was going to pan fry them hot with rice and maybe another salad.
The salmon was excellent, I posted in a hurry last night. Sugar salt brine as usual, I have posted my "dry brine" recipe at least once on here in long form. I didn't get as much pellicle as I wanted, I don't have a fan anymore to assist me with that. It still had a nice slight crust to it....it's tricky to get a lot of crust when you only cook it to a medium doneness. Did a pure honey with a tad of water glaze for the salmon. Applied it around 80 degrees and then again at 100, a sprinkle of black pepper and tried hard to keep it juicy as possible. 125 is pretty rare, and I don't want it to be over 140. I got the meat off around 135 and loose foil while I finished the crab cakes. The thinner parts were slightly drier but I kept the fire in the kettle very small to try and keep the temps close to 250. Used a piece of peach wood for the smoke, it was light and tasty. Had a piece for lunch at work today, and will do the same for the next 4 days based on having tons left over.....I cooked about 3.4 pounds.
