Danish Hot Smoked Cod with Dill Sauce on the Arteflame

Danish Hot Smoked Cod with Dill Sauce on the Arteflame

Delicious Danish hot smoked cod with creamy dill sauce, grilled to perfection on the Arteflame. Get perfect flaky fish with rich, smoky flavors!

Danish Hot Smoked Cod with Dill Sauce on the Arteflame

Introduction

Experience the rich, smoky flavors of hot smoked cod with a deliciously creamy dill sauce. Grilled to perfection on the Arteflame, this Danish-inspired dish is light, flavorful, and perfect for any occasion.

Ingredients

  • 4 fresh cod fillets
  • 2 tbsp butter (for grilling)
  • Salt and freshly ground black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1/2 cup sour cream
  • 2 tbsp fresh dill, finely chopped
  • 1 garlic clove, minced
  • Zest of 1 lemon
  • 1/2 tsp honey

Instructions

Step 1: Fire up the Arteflame grill

  1. Pour some vegetable oil on three paper napkins.
  2. Place the oil-soaked napkins inside the grill and stack firewood over them.
  3. Light the napkins and let the firewood catch. Heat for about 20 minutes.

Step 2: Prepare the cod fillets

  1. Pat the cod fillets dry with a paper towel.
  2. Season both sides with salt, black pepper, and smoked paprika.
  3. Rub each fillet with Dijon mustard and drizzle with lemon juice.

Step 3: Sear and smoke the cod

  1. Place a small amount of butter on the outer flat-top cooktop.
  2. Gently lay the cod fillets on the cooktop near the center where the heat is medium-high.
  3. Let the fillets cook for about 4-5 minutes on each side until the fish is firm and flakes easily.
  4. Remove from the grill when the internal temperature reaches 130°F, as it will continue cooking off the grill.

Step 4: Prepare the dill sauce

  1. On the flat cooktop, place a small heatproof bowl and warm up sour cream.
  2. Mix in chopped dill, minced garlic, lemon zest, honey, and a pinch of salt.
  3. Stir gently until combined and warm.

Step 5: Serve and enjoy

  1. Plate the smoked cod fillets.
  2. Spoon the creamy dill sauce over the fish.
  3. Garnish with a sprinkle of fresh dill and serve immediately.

Tips

  • For the best texture, use fresh cod rather than frozen.
  • Let the fire establish a solid charcoal base before grilling for even heat.
  • Use maple or cherry wood for a subtle sweetness in the smoke.
  • Remove the cod from the grill at 130°F to allow carryover cooking to complete the process.

Variations

  1. Spicy Smoked Cod: Add a pinch of cayenne and smoked chili flakes for a spicy twist.
  2. Garlic Butter Cod: Replace the dill sauce with a garlic butter drizzle.
  3. Mustard Glazed Cod: Glaze the fillets with a mix of Dijon mustard and honey before grilling.
  4. Herb-Crusted Cod: Coat the fillets in a mixture of chopped fresh herbs and Parmesan before grilling.
  5. Lemon Pepper Cod: Increase the lemon zest and add freshly cracked pepper for a zesty flavor.

Conclusion

Hot smoked Danish-style cod on the Arteflame is an unbeatable dish, full of smoky richness and enhanced by the creamy dill sauce. The unique grill design ensures restaurant-quality results every time. Give it a try and elevate your grilling experience!

Best pairings

  • Grilled asparagus or zucchini
  • Light potato salad with vinaigrette
  • Crusty Danish rye bread
  • Chilled dry white wine like Sauvignon Blanc

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