Sturdy, reliable and flavorful
An amateur chef, I've been cooking fish for 40+ years and only recently was introduced to the cedar plank method of cooking fish at a restaurant in Plymouth MI which serves Lake Superior whitefish, "Charlevoix" style - broiled on a cedar plank and edged with mashed potatoes squeezed through a pastry tube and served on the plank right out of the broiler with sauteed vegetables on top. This delicious dish and the presentation inspired me to investigate cedar plank grilling. I've gone through 6 of the Chef Locke interlocking planks, with 2 - 4 uses per plank depending on how long the plank is on the grill which of course is a function of the thickness of the fish. Along with broiling, plank grilling is now my preferred method of cooking fresh fish and it has worked great with fresh salmon, tuna, trout, halibut and Alaskan cod. I had to adjust my cooking time formula (I use the Canadian method as explained in James Beard's book, "New Fish Cookery" - 10 min per inch) to...
Click to Editorial Reviews
No comments:
Post a Comment