RECIPES
BBQ Sea Trout Steak with Blood Orange Hollandaise
by BBQ Bill
Fresh chargrilled fish is a great choice for
the BBQ at any time of year, using a firm
oily fish like sea trout, especially when cut
into steaks across the bone, is an excellent
fuss-free option. Pair this with a seasonal
blood orange hollandaise or sauce maltaise
to take it to another level.
FISH
4-6 portions of sea trout, cut into steaks
across the bone (approx. 250-300g each)
BLOOD ORANGE HOLLANDAISE
250g unsalted butter
2 blood oranges, zest and juice
Juice of 1 lemon
4 egg yolks
Sea salt and black pepper for seasoning
Set the barbecue for direct cooking at
180-200°C using cast iron griddle bars
or the regular grates.
HOLLANDIASE
n Melt the butter then set aside. Put the zest
and fresh juices into a saucepan and reduce
to around two tablespoons over a medium
heat. Transfer this liquid into a bowl.
Dirty Ribeye
Roast
by Marcus Bawdon
Cooking ‘dirty’ does not have to be
limited to small bits of steak or other
quickly cooked pieces of food. As with
all the techniques in this book, you
can mix and match the methods.
n Sit the bowl over a saucepan half filled
with hot water and add the egg yolks.
Whisk well over a low heat until thick and
foamy, continue by whisking in the melted
butter a little at a time to a thicker and even
consistency. Remove from heat, season to
taste, set aside and keep warm.
COOKING THE FISH
n Wipe the bars of the barbecue with a little
olive oil using some kitchen roll, prior to
placing on the fish to prevent sticking.
Season the fish on both sides directly before
cooking, with salt and black pepper. Place
each fish steak on the barbecue, cooking on
the first side for 5-6 minutes looking for the
For example, if you want to slow-smoke
a big chunk of beef, such as this
beautiful ribeye roast joint, and then
finish off with a dirty sear (that is, a
reverse dirty), or sear dirty on the coals
first before smoking up to medium rare,
just go for it. This large ribeye roast joint
was dryaged for 40 days and purchased
from a butcher in Aberdeen, Scotland.
RECOMMENDED HEAT
Red-hot lump charcoal
SERVES 8
4kg ribeye roast joint
For the dirty baste:
Generous sprig each of fresh
thyme, rosemary
and flat-leaf parsley
2 garlic cloves
2 tbsp coarse sea salt
Good few glugs of olive oil
1 tsp lemon juice
1 canned anchovy fillet
pink flesh to go solid pink and opaque,
rather than translucent as when raw, and
hints of char on the edges of the skin.
n Turn each steak using a fish slice and
continue to cook for another 5-6 minutes.
The fish is cooked through when the
internal temperature reaches a minimum
63°C. Serve straight away onto a warm plate.
n Serve each cooked fish steak with a large
spoonful of the hollandaise, new potatoes
and later in the season, barbecue-charred
asparagus spears.
These quantities can be adjusted in the
same ratios for less or more portions of fish
to suit.
TO SERVE
Salad
Bold red wine (optional)
n Remove the meat from the refrigerator
a couple of hours prior to cooking and
let it come to room temperature.
n To make my dirty baste, blitz the fresh
herbs, garlic, sea salt, olive oil, lemon
juice and anchovy fillet in a food
processor or using a hand blender.
n Pop the whole joint straight onto some
lumpwood charcoal and cook for a few
minutes on each side until it crusts up
perfectly on the outside.
n Place the joint on the grate indirectly,
away from the coals, at 150°C/300°F,
and brush generously all over with the
baste.
n Smoke the joint indirectly with the
barbecue lid down until the internal
temperature of the beef reaches
46-49°C/115-120°F for rare and around
55-60°C/130-140°F for medium rare.
n Here, the roast was pulled at
46°C/115°F and allowed to rest until the
temperature reached 47°C/116°F.
BBQ | Spring 2020 | 27