Danish Hot Smoked Cod with Dill Sauce on the Arteflame

Introduction

Experience the rich, smoky flavors of hot smoked cod with a deliciously creamy dill sauce. Grilled to perfection on the Arteflame, this Danish-inspired dish is light, flavorful, and perfect for any occasion.

Ingredients

• 4 fresh cod fillets
• 2 tbsp butter (for grilling)
• Salt and freshly ground black pepper
• 1 tbsp smoked paprika
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 cup sour cream
• 2 tbsp fresh dill, finely chopped
• 1 garlic clove, minced
• Zest of 1 lemon
• 1/2 tsp honey

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oil-soaked napkins inside the grill and stack firewood over them.
3. Light the napkins and let the firewood catch. Heat for about 20 minutes.

Step 2: Prepare the cod fillets

1. Pat the cod fillets dry with a paper towel.
2. Season both sides with salt, black pepper, and smoked paprika.
3. Rub each fillet with Dijon mustard and drizzle with lemon juice.

Step 3: Sear and smoke the cod

1. Place a small amount of butter on the outer flat-top cooktop.
2. Gently lay the cod fillets on the cooktop near the center where the heat is medium-high.
3. Let the fillets cook for about 4-5 minutes on each side until the fish is firm and flakes easily.
4. Remove from the grill when the internal temperature reaches 130°F, as it will continue cooking off the grill.

Step 4: Prepare the dill sauce

1. On the flat cooktop, place a small heatproof bowl and warm up sour cream.
2. Mix in chopped dill, minced garlic, lemon zest, honey, and a pinch of salt.
3. Stir gently until combined and warm.

Step 5: Serve and enjoy

1. Plate the smoked cod fillets.
2. Spoon the creamy dill sauce over the fish.
3. Garnish with a sprinkle of fresh dill and serve immediately.

Tips

• For the best texture, use fresh cod rather than frozen.
• Let the fire establish a solid charcoal base before grilling for even heat.
• Use maple or cherry wood for a subtle sweetness in the smoke.
• Remove the cod from the grill at 130°F to allow carryover cooking to complete the process.

Variations

1. Spicy Smoked Cod: Add a pinch of cayenne and smoked chili flakes for a spicy twist.
2. Garlic Butter Cod: Replace the dill sauce with a garlic butter drizzle.
3. Mustard Glazed Cod: Glaze the fillets with a mix of Dijon mustard and honey before grilling.
4. Herb-Crusted Cod: Coat the fillets in a mixture of chopped fresh herbs and Parmesan before grilling.
5. Lemon Pepper Cod: Increase the lemon zest and add freshly cracked pepper for a zesty flavor.

Conclusion

Hot smoked Danish-style cod on the Arteflame is an unbeatable dish, full of smoky richness and enhanced by the creamy dill sauce. The unique grill design ensures restaurant-quality results every time. Give it a try and elevate your grilling experience!

Best pairings

• Grilled asparagus or zucchini
• Light potato salad with vinaigrette
• Crusty Danish rye bread
• Chilled dry white wine like Sauvignon Blanc