Hot smoked fish with garlic butter

    Serves 2

    Ingredients:

    2 fillets fresh white fish
    1 handful damp smoking chips
    100g butter, room temperature
    3 cloves garlic, peeled and crushed
    1 lemon
    1 tablespoon chopped parsley
    Salt and black pepper

    Directions

    1. Light a Cobblestone and wait a few minutes until it has turned grey. Or, if you don’t have a Cobblestone on hand, ready your briquettes in the Cobb Cooker.

    2. Place the damp smoking chips on the Cobblestone and then place the Grill Grid and the Fenced Roast Rack.

    3. Place the fish fillets onto the Grill Grid and close the Dome Lid.

    4. To make the butter: Mix the garlic and parsley into the butter along with a pinch of salt and black pepper. Mix it well, roll it into a sausage in clingfilm tying up both sides and put into the fridge.

    5. After about 20-30 minutes the fish should be cooked. This will depend on the thickness of your fillets.

    6. Remove the butter from the fridge and slice up the butter and place on top of the warm fish.

    7. Serve with lemon wedges to squeeze as you like and a sumptuous green salad and your favourite side dish.

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