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Posted by on 3 Jun 2013 in Bradley Smoker | 0 comments

Brunch of Bradley Hot Smoked Skate Wing & Eggs Florentine

Brunch of Bradley Hot Smoked Skate Wing & Eggs Florentine

This is an ideal recipe for the Countertop Bradley Smoker, or the standard versions. Skate is a meaty fish, perfect for shredding from the bones once smoked – and so rich that a 500g wing provides enough to make a very special brunch for 2, and still have plenty to spare for another occasion writes Sandra Tate … Brining & smoking the skate wing Make a brine by dissolving 150g salt in 600ml of boiled water, and add a couple of cloves of garlic crushed with the side of a kitchen knife, and a sprig of rosemary. Once cooled, immerse the skate wing in the brine in a snug fitting container and leave for an hour. Remove, rinse, and pat completely dry on kitchen towel then transfer to a Bradley Smoker wire rack, white skin side down. Discard brine, garlic and herbs. Add 8 apple bisquettes to the Bradley Smoker stack and set the cabinet to a temperature of 100°C. Once up to temperature, slide the skate wing on its...

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