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Cold Smoked Butterfish

    • Prep Time: 1 hour
    • Curing Time: 16 hours
    • Assemble time: 3 minutes

    Green grapes, tarragon, quick pickled red onions, crème fraiche, puffed black rice

    A wonderful Sunday brunch at Vic Faulkner’s. Inspired by the many dishes, but his grape salad blew me away!

    First show cased:
    Currently in process of creating new exciting dishes for the opening of KBB

    Currently available:
    Will be featured on the new KBB menu December 1, 2019

    Equipment needed:

    Ingredients Needed:

    Smoked Butterfish:

    • 10 portions
    • 1 hour (start to finish)
    • 16 Hours

    Curing Salt:

    • 1.2 kg
    • 800 grams
    • 1 Tablespoon
    • 1 Tablespoon
    • 1 Tablespoon
    • 1 Tablespoon
    • 2 teaspoons
    • Mix all of the ingredients together in a mixing bowl. Store in an airtight container until ready to use.

    Sea Salt Cured & Smoked Butterfish:

    • 10 portions
    • 1 kilo
    • 200 grams
    • 1 kilo

    Part one (curing)

    • Weigh out the butterfish filet and use a ratio of 200 grams of curing salt per kilo of fish.
    • Rinse the fish gently under filtered water and pat dry with paper towel.
    • Stretch plastic wrap over a sheet pan which is the length of the fish filet.
    • Place the fish filet skin side down on the plastic wrap.
    • Pack the curing salt evenly on the fish filet.
    • Take the sides of the plastic wrap and fold up over the fish to seal in the curing salt.
    • Wrap the fish again in more plastic wrap to ensure none of the juices will escape the plastic wrap.
    • You need the juice from the fish to create the brine.
    • Place the fish skin side down on the sheet pan and store in the fridge. For up to 16 hours or until the fish has firmed up.
    • During this process, flip the fish over every eight hours to ensure the salt cure is getting evenly distributed throughout the flesh of the fish.
    • Once the fish has firmed up, remove it from the fridge, unwrap and with the back of a knife, gently scrape the cure off of the fish.
    • Rinse the fish gently under cold filtered water, pat dry and place on a cooling rack on top of the sheet pan.
    • Place the fish back in the fridge, uncovered for a minimum of eight hours, or until the fish has dried out a bit.

    Part two (smoking)

    • Line a 600 full size solid hotel pan with aluminium foil.
    • Place on top of the stove with the coconut husks over medium-high heat.
    • Once the husks start to burn and smoke, turn off the heat.
    • Meanwhile in a 400 perforated full size hotel pan place ice with fish on top, skin side down.
    • Place on top of the smoking coconut husks and cover with an inverted 200 solid full size hotel pan.
    • Place the cover pan, slightly off center on one corner to create a flu so the smoke will draw upwards.
    • This process should take about 20 minutes or longer until desired smokey flaavor is achieved.
    • Once you have achieved the desired smoke content, remove the fish from the smoker aand place baack on the cooling rack on top of the sheet pan.
    • Place back in the fridge to cool (if by chance the fish got hot from the husks.)
    • Once cooled, wrap tightly in plastic wrap and place back on the sheet pan in the fridge over night to chill and set up thoroughly.

    Part three (slicing)

    • Now that your butterfish is cured, smoked and set up overnight, you are ready to slice and enjoy.
    • With preferably a slicing knife with gratin edge, start at the tail end and slice your desired thickness at a 60 degree angle until you have enough for you and your guests.
    • Note-it’s better to slice only what you need and keep the rest on the fish to keep fresher longer. More air contact to the flesh equals more opportunity to dry out and or bacteria to grow.
    • If stored cured & stored properly covered in a fridge, butterfish should last for up to seven days.

    Quick Pickled Red Onions:

    • 10 portions
    • 20 minutes
    • 1 hour
    • 300 grams
    • 130 ml
    • 60 ml
    • pinch
    • pinch
    • In a mixing bowl combine the honey with rice wine vinegar and whisk until thoroughly incorporated.
      • You can adjust the honey to achieve the desired sweetness you desire.
    • Add the thinly sliced red onions, season to taste with salt and white pepper.
    • Let rest for a minimum of one hour.

    Puffed Black Rice:

    • 100 grams
    • 300 ml
    • To taste
    • 500 ml
    • In a heavy bottom pot wash the rice under cool running water.
    • Once the rice is washed, add 300 ml of fresh water.
    • Place on the stove over medium- low heat and cook till just tender.
    • Season the rice with salt to taste and let rest for 5 minutes.
    • Strain out the rice and spread thin on a parchment lined baking sheet.
    • Place in a combi oven at 75 degrees with full fan for two hours to dry out the rice.

    To Puff The Rice

    • In a heavy bottom pot heat up the vegetable oil to just below smoking.
    • In small batches add the rice. It will immediately begin to puff.
    • Remove from the oil by using a thin mesh strainer pouring the rice into a strainer over another pot.
    • Place this pot back on the stove and repeat this process until all of the rice is puffed.
    • Season the rice with salt, let cool and store in an air tight container until ready to use.

    Crème Fraiche:

    • 250 grams
    • 150 grams
    • 1 ea.
    • To taste
    • To Taste
    • Combine all of the ingredients in a mixing bowl and stir with a wire whisk.
    • Season to taste and store in a pastry bag for ease of plating.
    • Keep chilled until ready to use.

    To Assemble:

    • 1 portion
    • 150 grams
    • 15 grams
    • 30 ml
    • 5 grams
    • 40 grams
    • 8 grams
    • 1 gram
    • 2 ml
    • To Taste
    • To Taste
    • In a mixing bowl add the grapes, red onions, pickle juice and tarragon. Season to taste with salt and pepper.
    • Let sit for a second to merry flavors.
    • Add the sliced butter fish and toss gently.
    • Like in the picture, place the composed salad in the center of a bowl.
    • Pour the remaining pickling juice over the butterfish salad.
    • Pipe dots of the crème fraiche around the salad aas you desire.
    • Drizzle with the extra virgin olive oil.
    • Sprinkle with the puff rice for garnish and texture.
    • Serve immediately. This salad is really refreshing and should be served chilled.


      July 13, 2020 at 2:19 am

      Like!! I blog quite often and I genuinely thank you for your information. The article has truly peaked my interest.

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