Smoked bluefish pate4/19/2023 ![]() Since developing my unique, brandy-enhanced signature Smoked Bluefish Pâté recipe back in the 1980’s, more blue enhancements, such as blue potato and corn chips, have come on the market and I now surround my inaugural summer crock of Smoked Bluefish Pâté with an assortment of red, white, and blue chips. I’ve always considered Smoked Bluefish Pâté to be a very Nantucket concoction and tend to make my first batch of the year over the Fourth of July weekend, to fulfill part of the “blue” quotient that goes into my thematic red, white, and blue menu planning. Since my mind still seems to operate predominantly on culinary cylinders, these swimming dips prompted me to start thinking about some of my favorite recipes for summer dips and spreads, with Smoked Bluefish Pâté coming first and foremost to mind. This past weekend the tide was low over my noontime forays, making for a delightfully long trek across sand flats to get to where the water in the bay was deep enough to take my first refreshing dips of the summer of 2020. ![]() These days my beach breaks are usually taken at Millway Beach, a small residents-only beach overlooking Barnstable Harbor and a mere mile’s drive from my Cape Cod home. ![]() By mid-day, the morning rush of customers provisioning for their day’s agenda had usually subsided, and I discovered that sneaking off to one splendid Nantucket beach or another for a peaceful hour of sun-saturated tranquility was the key to getting me through the rest of the day and the long nighttime hours of prep cooking necessary to stock my prepared food display cases for the following day. I began doing this when I was running my Que Sera Sarah specialty food shop on the island in the 1980’s. While the coronavirus pandemic has changed so much in our country and the world, and made birthday gatherings and holiday celebrations especially challenging, I’m happy to report that one cherished pastime it has not affected is my long-established habit of taking an hour or so beach break a few times a week throughout the summer. If you are concerned about the risk of salmonella, buy pasteurized eggs, available in select supermarkets.įrom Teddy Diggs, executive chef at Ripple in Cleveland Park.This "Good Dish" column first appeared in the JInquirer and Mirror. NOTE: This recipe calls for raw egg yolks. Use a fork to stir until thoroughly incorporated, being careful not to break up the fish too much.Ĭover and refrigerate for at least an hour - or, better yet, overnight - before serving. Add the shallot mixture, lemon juice, creme fraiche, egg yolks and dill. While your fish is still hot, flake the flesh into a mixing bowl, discarding the skin. Transfer to the stove top (off the heat). The fish should flake apart under the tines of a fork. The color of the fish should have turned from a rich blue to a light gray throughout it might be slightly browned on top. Transfer the fish to the lined baking sheet, discarding any stray bits of hay bake for 10 to 15 minutes or perhaps a little longer, depending on the thickness of your fillet. Let the bluefish sit in the smoke for 3 or 4 minutes, depending on the amount of smoke being produced some hay smokes quicker than others. Quickly lift the lid and place the fish directly on top of the now-smoldering hay, skin side down. After 3 to 5 minutes, you should begin to see smoke emerging from around the lid. Cover with a tight-fitting lid and place over medium heat. (That will help preserve the interior of the pot.) Add enough hay so the bottom of the pot is not visible. Use foil to line the bottom and sides about halfway up the inside of the heavy-bottomed pot you will use for smoking the bluefish. ![]() Brush off as much salt as possible from the bluefish. Discard the bay leaf transfer the shallot-wine mixture to a bowl. Add the white wine and reduce the heat to medium cook until it is reduced to a syrupy consistency, about 8 minutes. ![]() Add the shallots and bay leaf cook for 10 to 12 minutes, stirring occasionally, until the shallots are translucent. Meanwhile, melt the butter in a medium skillet over low heat. Cover with plastic wrap and refrigerate for 1 hour. Rub the fish on all sides with bourbon and the 1 1/2 teaspoons of kosher salt. Place the chunks of fish in an 8-inch square baking dish. ![]()
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