Name: Ekstedt at The Yards Cornish Fish With Wild Herbs Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: British
Ingredients: 1 fish Whole Cornish fish (e.g., mackerel or sea bass); 1 bunch Fresh wild herbs (e.g., dill, thyme, and parsley); 1 whole Lemon; 3 tablespoons Olive oil; 1 teaspoon Sea salt; to taste Freshly ground black pepper; 1 cup Wood chips for smoking (e.g., oak or applewood)

Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

JAMÓN SERRANO

Cerignola olives marinated in garlic rosemary olive oil

Olives

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Seasonal British ingredients cooked over fire and smoke.

Clean the fish and pat it dry with paper towels. Make a few diagonal slashes on each side of the fish to help it cook evenly.

Prepare the Fish

Rub the fish all over with olive oil, sea salt, and freshly ground black pepper. Place the fresh wild herbs and slices of lemon inside the cavity of the fish.

Season the Fish

Soak the wood chips in water for at least 30 minutes. Preheat your grill to medium-high heat. If you're using a charcoal grill, prepare the charcoal and add the soaked wood chips to the coals.

Prepare the Grill

Place the fish on the grill grates. If using a gas grill, add the soaked wood chips in a smoker box. Grill the fish for about 6-8 minutes on each side, or until the flesh is opaque and flakes easily with a fork.

Grill the Fish

Remove the fish from the grill and let it rest for a few minutes. Serve with additional lemon wedges and a sprinkle of fresh herbs.

Serve

Whole Cornish fish (e.g., mackerel or sea bass)

Fresh wild herbs (e.g., dill, thyme, and parsley)

Lemon

Olive oil

Sea salt

Freshly ground black pepper

Wood chips for smoking (e.g., oak or applewood)