Ingredients
- 1 length of unpainted chicken wire, an old grill rack, or a piece of metal mesh (mine is cut from an old disposable barbecue)
- 1 large cookie tin
- few large handfuls of hardwood or fruitwood chips (not pine or coated wood, since this leaves a resinous taste). If in doubt, buy some from a garden center
- 2 handfuls of rosemary
- vegetable oil for brushing
- 1 lb salmon filet (removed from the fridge 15 minutes before use)
- salt
- freshly ground black pepper
Directions
Using chicken wire or metal mesh, make a little grill rack to fit inside the tin, curled around so it will support a hunk of fish an inch or two above the base. (You can use a bundle of chicken wire, basically, as long as the top is relatively flat.) If you want to, add crude handles to the tin using one bolt jammed into the lid and another on the side of the base (you don’t need these, but they do make life a little easier).
Scatter a handful of wood chips and herbs in the bottom of the tin, then brush the grill rack with oil to stop the fish from sticking. Season the fish, then place it on the rack. Put the lid firmly on the tin, then place it over high heat. (A little smoke may escape, but don’t worry.) Cook for 3 minutes (small fillets), then remove the tin from the heat (watch out--it will be very hot), and check that it’s cooked. Cook for a few minutes more, if necessary, adding more wood chips as needed; don’t overcook, however, since the whole beauty of the dish is its moist delicacy contrasted with its strong flavor.
Recipe from The Extraordinary Cookbook: How to Make Meals Your Friends Will Never Forget by Stefan Gates/Kyle Books, 2011.
