๐ŸŸ WEEK 7: Turf Smoked Hake
Itโ€™s the third week of the Smoking module where you will try butchering hake - a fish with a round structure, and Alison encourages you to try alternative smoking fuels by choosing a fuel source that is local to her area and drenched in history - turf (peat). You will also have a go at brining to lock in moisture as well as flavour your fish with seaweed, herbs and citrus.
Share with the community
If you have any questions, perhaps around butchering your fish or which alternative smoking fuels you can try, Alison is happy to help. Easily access the community forum to ask away as well as share with the rest of your cohort your creations and challenges.
๐Ÿ“˜ Lessons For The Week
Recipe Development - Turf Smoked Hake
Alison takes you through her thought process for her smoked hake dish taking inspiration from her local area and family background. Watch as she talks through her choice of fish, how she uses different temperature zones on the barbecue and her flavour choices bringing the dish together.
Ingredients Introduction - Turf Smoked Hake
Discover a traditional smoking fuel from the Irish boglands as well as the key ingredients to Alisonโ€™s brine including her aromatics and a pure sea salt with no additives for the best results. The ingredients she uses for the seasonings, right the way through to her choice of fuel are a real taste of Irelandโ€™s terroir.
Hands On Learning - Turf Smoked Hake
In the penultimate week before your live class, Alison takes things up a gear showing you how to butcher a hake (its curved structure makes it a trickier fish to handle) and she experiments with an alternative fuel source looking to her familyโ€™s bog for inspiration. Youโ€™re also going to use brining as not only a way of adding moisture but also as another fun way to add flavour to your dish.
๐Ÿ“– Further Reading
For many in Ireland, turf brings back childhood memories of grannyโ€™s kitchen. Itโ€™s the distinctive smell of nostalgia that conjures up images of glowing windows in cosy cottages and family hospitality. Click to read more.
Irish Turf - A Piece of the Past
The story behind turf which chef Alison uses to smoke hake. For many, turf (or peat) brings back childhood memories of grannyโ€™s kitchen.