I got in on the SEARS deal today but needed a filler to get over 50 dollars so I lazily selected some cedar planks. They were the only thing in stock and I had other errands to do so I stopped by sears and picked them up. I was not planning to use them today but figured I might get around to using them sometime this summer.
my last stop was the grocery store and being in Kansas ( as far from any ocean as possible) lets just say that fresh seafood is not always easy to get. But our supermarket several times a year gets fresh seafood, last week they had salmon from Alaska at 30 bucks a pound. Today it was 10 bucks a pound ( about 2 bucks more than the farmed frozen stuff) so I picked up a side that was a little over two pounds
this is what it looked like layed out
I did my best to try and flush out the pin bones ( which did not go great but c'est la vie) and then covered it with a sweet and salty rub and let it sit in the fridge for a bit in saran wrap. this is what it looked like right before hitting the grill
I halved some small red potatoes, purple potatoes and fingerling potatoes, finished them with a light coating of olive oil and sea salt/black pepper.
grilled them over really really hot coals to get good grill marks on them then moved them to cook indirect for about 15 min
then I put the fish on the soaked plank, first I did indirect then after a little while I moved it right over he hot coals. here it is indirect ( this is the first time I have used cedar planks, are they one and done or can you reuse them ? I washed mine, rinsed with water then dried them out on the grill as it was coming down, but if they gotta go them they gotta go)
and over the hot coals ( you can see the flames of the plank burning, it was also kicking off a lot of smoke)
While the fish was going I decided to go with an adult beverage but have had my fill of beer in recent days so went with a classic rye and ginger Wiser's is the best canadian rye I can get in these parts, oh how I long for alberta premium.
I wanted to make bernaise but I did not have shallots so I made a fake bernaise which was pretty much hollendaise with fresh tarragon ( gotta love the herb garden) and white wine vinegar for the acid. I also finished it with a significant amount of cayenne ( its in a water bath to prevent it from breaking)
some frozen peas and here are the plates, ( I also grilled some lemon slices for a garnish)
all in all it was great, if people tell you that frozen fish is the same as fresh, even if its IQF, its not. The fake bernaise was a hit with everyone and it was not hard to make and really complemented the fish. now I just have to wait for my STOK cast iron grates and the cast iron dutch oven to come in then I will be off to another experiment.
I hope everyone had a great weekend.
my last stop was the grocery store and being in Kansas ( as far from any ocean as possible) lets just say that fresh seafood is not always easy to get. But our supermarket several times a year gets fresh seafood, last week they had salmon from Alaska at 30 bucks a pound. Today it was 10 bucks a pound ( about 2 bucks more than the farmed frozen stuff) so I picked up a side that was a little over two pounds
this is what it looked like layed out
I did my best to try and flush out the pin bones ( which did not go great but c'est la vie) and then covered it with a sweet and salty rub and let it sit in the fridge for a bit in saran wrap. this is what it looked like right before hitting the grill
I halved some small red potatoes, purple potatoes and fingerling potatoes, finished them with a light coating of olive oil and sea salt/black pepper.
grilled them over really really hot coals to get good grill marks on them then moved them to cook indirect for about 15 min
then I put the fish on the soaked plank, first I did indirect then after a little while I moved it right over he hot coals. here it is indirect ( this is the first time I have used cedar planks, are they one and done or can you reuse them ? I washed mine, rinsed with water then dried them out on the grill as it was coming down, but if they gotta go them they gotta go)
and over the hot coals ( you can see the flames of the plank burning, it was also kicking off a lot of smoke)
While the fish was going I decided to go with an adult beverage but have had my fill of beer in recent days so went with a classic rye and ginger Wiser's is the best canadian rye I can get in these parts, oh how I long for alberta premium.
I wanted to make bernaise but I did not have shallots so I made a fake bernaise which was pretty much hollendaise with fresh tarragon ( gotta love the herb garden) and white wine vinegar for the acid. I also finished it with a significant amount of cayenne ( its in a water bath to prevent it from breaking)
some frozen peas and here are the plates, ( I also grilled some lemon slices for a garnish)
all in all it was great, if people tell you that frozen fish is the same as fresh, even if its IQF, its not. The fake bernaise was a hit with everyone and it was not hard to make and really complemented the fish. now I just have to wait for my STOK cast iron grates and the cast iron dutch oven to come in then I will be off to another experiment.
I hope everyone had a great weekend.
