Forno Bravo Forum: The Wood-Fired Oven Community

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-   -   Fish (http://www.fornobravo.com/forum/f12/fish-3193.html)

Xabia Jim 01-11-2008 03:45 PM

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.

Jim

Inishta 01-11-2008 09:18 PM

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.

Enjoy!

:cool:


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