Cooking time: 20 min - Preparation time: 10 min - Serves: 6
Ingredients:
6 salmon steaks
12 thin slices of smoked bacon
30 cl dry white wine
1 lemon A few sprigs of dill
A few sprigs of thyme
Olive oil
Pepper
Material:
Kamado Kokko L or XL
Large black Chamba clay bowl
Reversible cast-iron plancha griddle
Preparation:
1. In the large bowl, combine the marinade ingredients: white wine, lemon juice, thyme and a few turns of the pepper mill.
2. Place the salmon steaks in the bowl and marinate in a cool place for at least an hour. Turn the fish regularly.
3. At the last moment, drain the fish and wrap each pavé with two thin slices of smoked bacon. Slip a few sprigs of dill between the bacon and the fish.
4. Cook the fish on a hot, lightly oiled pancha griddle for 5 minutes on each side.
5. Serve with wild rice and grilled fennel.
Tip: Use the marinade to make a beurre blanc or hollandaise sauce.
