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Add a photoServings: 12
Ingredients
- 1 x Wolf eel salt pepper
- 2 Tbsp. extra virgin olive oil
- 1 x lemon
- 1 tsp thyme, minced
- 1 tsp chives, minced
- 1 tsp Italian parsley, minced
- 1/2 c. oak wood chips
Directions
- Preheat over to 400 degrees Fahrenheit.
- Fillet the wolf eel. To cure it, place it on a sheet pan. Whisk the extra virgin olive oil, lemon, herbs, pepper and salt together in a small bowl and pour it over the fish that still has its skin on. Place in the fridge for 30 min.
- Remove the fillets from the fridge and drain the liquid and herbs from them. Throw away the marinade. Place a large pan over a burner on medium heat and place the oak chips and the sprigs from the thyme in the bottom. Suspend a wire rack over the oak chips and thyme stalks, place the fish on the rack and cover with a loose tin foil lid. Turn up the heat and allow the pan to start to smoulder. Take the pan and put it in the oven and cook till the flesh is opaque and just beginning to flake.
- Remove the fish from the oven and allow to cold before removing the skin and serving.
- Yield: 20 small servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 5g | |
| Recipe makes 12 servings | |
| Calories 21 | |
| Calories from Fat 20 | 95% |
| Total Fat 2.26g | 3% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 5mg | 0% |
| Total Carbs 0.31g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.07g | 0% |
| Protein 0.04g | 0% |
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