Fasick's Smoked Fish with Mustard Dill Sauce
16 two-ounce servings
2 pounds Ūsh for smoking
(trout, salmon, blueŪsh, whiteŪsh, tuna-any available variety)
brine for soaking:
2 quarts water
1/2 cup brown sugar
1/2 cup kosher salt
Mustard Dill Sauce
Well-wrapped and refrigerated,
smoked Ūsh will keep for about two weeks because of the salting.
It also can be frozen, so it is a good idea to do a large batch
at one time-when you can afford the time. Mustard Dill Sauce is
a nice counterpoint to the robust flavor of smoked tuna, blueŪsh,
Combine water, brown
sugar, and salt. Soak Ūsh in a single layer in the brine overnight
in the refrigerator. The Ūsh must be completely covered by the
solution. When you are ready to smoke, remove Ūsh and air-dry
on a rack until there is no more dripping, about 30 minutes. Prepare
a hickory, fruitwood, or mesquite Ūre in a kettle smoker, and
leave the vents open so it does not burn too hot. Replenish wood
supply as needed to keep the smoke going. Arrange Ūsh on the rack,
with the largest pieces closest to the heat source. Have water
at hand in a spray bottle to squirt the Ūre if it bursts into
flame. Fillets, salmon and tuna steaks, and boned and butterflied
trout will take about 3 hours to smoke. The Ūsh should be Ūrm
to the touch and golden brown, cooked but still moist inside.
Just as with regular Ūsh cookery, it is ready when it is opaque
all the way through. Serve with Mustard Dill Sauce.
Pommery mustard (or other dark, whole-seed mustard)
1 teaspoon ground mustard powder
4 teaspoons sugar
2 tablespoons white vinegar
1/3 cup olive oil
3 tablespoons fresh dill, chopped
In a small,
deep bowl, mix the wet and dry mustards together, then add the
sugar and vinegar. With a wire whisk, slowly beat in the oil until
the mixture forms a thick emulsion. Stir in the chopped dill.
Makes 3/4 cup.
than the typical corn mufŪn, these mufŪns still have all the down-home
characteristics of that American classic. The addition of raspberries
makes them very special.
1 cup milk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh raspberries
4 tablespoons unsalted butter, melted
Preheat oven to 400°F.
Spray or lightly grease 12 mufŪn cups, 2 1/2 inches in diameter.
In a medium bowl, beat the eggs, milk, and vanilla together until
frothy. In a large bowl, stir together the flour, sugar, cornmeal,
baking powder, and salt. With the back of a spoon, make a well
in the center of the dry mixture. In a small bowl, gently toss
the raspberries with 2 tablespoons of the flour mixture until
lightly coated. Pour the egg-milk mixture and the melted butter
into the remaining flour mixture. Stir quickly, with just 10 or
15 strokes to blend; the batter will be slightly lumpy. Spoon
about 2 tablespoons of batter into each prepared mufŪn cup. Working
quickly, scatter six or eight floured raspberries in each cup.
Spoon the remaining batter over the top of each of the mufŪns,
dividing equally. Bake for about 15 minutes, or until the mufŪns
are golden brown and a toothpick inserted in the center comes
lackluster raspberries are over the hill. Overripe berries sink
in the container. Inspect the bottoms of the containers for moisture
stains, which indicate that the berries have been squashed or
have molded. A few moldy berries will taint the flavor of the
freeze very well and will keep for a year at 0°F or less.
For individual frozen berries, spread raspberries in a single
layer on jelly-roll pans, and place in freezer until hard, usually
1 or 2 hours. Transfer the fruit to rigid freezer containers or
heavy-duty freezer bags. If it doesnÕt matter if they all stick
together, berries can also be frozen directly in freezer containers,
with or without sugar or syrup. To freeze with sugar, use 3/4
cup superŪne sugar to 1 quart of berries, stirring the berries
gently on a wide platter. Let stand until sugar partly dissolves,
then pack. To freeze with syrup, use a solution of 2 1/2 cups
sugar to each 2 cups chilled water. Pack berries in containers,
cover with the syrup, cover with lid, label, date, and freeze.