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Smoked sea bream stuffed with herbs and garlic

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Ingredients for 4 servings:

  • 4 sea bream(s), ready to cook
  • 4 tbsp Italian herbs, fresh, e.g. sage, thyme, marjoram, oregano, rosemary
  • 4 cloves garlic, crushed
  • salt and pepper
  • n. B. Smoking chips (beech chips)
  • Juniper berry(s), ground
  • bay leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

Pat the sea bream dry and stuff with chopped Italian herbs and crushed garlic. Season the fish with salt and pepper. Preheat the smoker to 80 degrees Celsius with beech shavings and, if desired, ground juniper berries and bay leaves. Smoke the fish for about 2 hours, until the skin is nicely browned and golden.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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