Tuesday, March 25, 2008
A new adventure: stove top smoking. Cooking and smoking is one process, and for fish or seafood it only takes about ten minutes. Place 2 TB wood chips (alder, applewood, etc) under the grill pan. The smoker is placed on the stove top, and initially heated on high to incinerate the wood chips. At the beginning, leave open a small vent until smoke develops. Then, close it and the clock starts (10 min).
Season scallops and steelhead trout with salt and pepper, and some lemon slices. Serve with a spicy remoulade. Enjoy!