Self Smoked Fish

For this beautiful summer dish – it can be prepared just as well in the garden – briefly rinse the pieces of fish, dry them and pour the marinade in a baking dish. Stand for about 1 hour.

Then drain and dry with kitchen paper.

Spread smoked flour evenly on the bottom of a large pot (for example, a steel fish pot with insert) about finger high and place a perforated insert over it. The insert must be high enough above the bottom of the pot so that the fish does not touch the smoking flour afterwards. Place the fish fillets or chops on the insert.

Cover the cooking pot and put it on the stove top. Smoke for 10 to 20 minutes at a moderate temperature (smoke should be produced, but the smoking flour must not burn!).

When the fish pieces are golden and cooked, take them out and serve them on the spot. Fresh watercress looks pretty with it.

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