Ingredients
- Oscietra Sturgeon Filet
- Canola oil
- White wine
- Coarse salt
- Black pepper
- Merkén pepper
Implements
- Keveri H1
- Charcoal
- Wood – non-resinous or debarked, preferably cherry
- Sprayer or mister
- Internal thermometer
A new style of home fish curing
Keveri is the name of this grill/oven/smoker for making exquisite professional-level dishes. Sturgeon is another thing a Keveri can handle, so today we’re passing along a delicious recipe from great grilling gourmet Germán Sims, sharing his secrets for perfect smoked fish.
Preparation
- Cover sturgeon with a light layer of canola oil. Season all over with coarse salt, black pepper and a little merkén. Leave 1 hour in the fridge.
- Set Keveri H1 on Low & Slow mode. As it goes, set pieces of non-resinous, bark-free wood (preferably cherry). Prepare a solution with 2 parts water to 1 part White wine in a mister or sprayer.
- Place sturgeon, with internal thermometer, on indirect heat while the Keveri is on and throwing heavy smoke on the middle grille. On the lower grill just above the fire, place a recipient with freshly boiled water, so it evaporates. This steam will make the sturgeon cure better.
- Every 10 minutes in the Keveri, spray the sturgeon with the solution from step 2. This avoids drying and improves smoking. Keep Keveri at no more than 110 °C.
- When the sturgeon reaches 54 °C, remove and serve it immediately.
We recommend serving this on the plate or in an appetiser, together with Argentine chimichurri (parsley, fresh oregano, shallots, a garlic clove, coarse salt, freshly ground black pepper, canola oil, red wine vinegar) and homemade mayonnaise on crackers or toast.