Fennel smoked fish

Fennel smoked fish

By
From
Encyclopedia of Food and Cookery
Serves
2

Ingredients

Quantity Ingredient
1 x 500g whole fish, scaled and cleaned
6 short pieces dried fennel
olive oil
1 large bunch dried fennel stalks
125ml brandy

Method

  1. Cut 3 incisions on each side of fish. Put a piece of fennel in each incision and brush fish with oil. Place in a barbecue grid and grill fish for 7–10 minutes on each side.
  2. Lay dried fennel stalks on a large flameproof dish and place fish in grid on top. Warm the brandy, set alight and pour flaming over dried fennel stalks, which will catch alight and give out a strong scent to flavour the fish. When flames die down, remove fish from grid to a heated serving plate.

Note

  • Any white-fleshed fish is suitable for this dish. Salt or freshwater fish may be used and small fish can be prepared this way.
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