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Fish - Forno Bravo Forum: The Wood-Fired Oven Community



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  • Fish

    Anyone had much experience doing fish in their WFoven?

    I bought some cedar planks to try but it's my first time with them.

    I worry about fish being too delicate and the short cooking time.

    What about some kind of poaching/caserole??

    Any experience or ideas appreciated.

    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Fish

    Hi Jim, I have cooked fish like Sea Bass and Snapper on a grill over ashes in a cooling oven. It isn't something to be left to it's own devices as it cooks quite quickly. I imagine sardines would be delicious cooked the same way and basted with lemon juice and parsley.

    Fish is something I am looking forward to experimenting with. Should be great simply placed in a shallow cazuela and a little garlic olive oil and herbs or a little poaching liquid. Cedar boards are a popular restaurant innovation here and should, if soaked in water, do a great job of keeping the fish moist whist cooking. It may be a good idea to pre-heat the boards. There is the danger of cooking faster on top if put onto a cold board. Either that or turning the fish would probably work. They are also a talking point when put on the table but I'm unsure whether they add to the flavour of the dish or not.