Hi all- quick question about making smoked sablefish at home.
I've been making lox, gravlax, etc., for the better part of a decade - but after a ridiculous brunch at Sidelle's in NYC, I'm looking to add smoked sablefish to my roster. Recipes, however, are a little harder to find- and while I really enjoyed the fish, I can't remember the particulars, exactly.
It's definitely cured- and the cure shouldn't vary too much from any other fish preparation- but it is cold-smoked or very gently hot-smoked? Can't goddamn remember.
Any tips, hints, insights, or tested recipes appreciated!
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