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
- Pour some vegetable oil on three paper napkins.
- Place the oil-soaked napkins inside the grill and stack firewood over them.
- Light the napkins and let the firewood catch. Heat for about 20 minutes.
Step 2: Prepare the cod fillets
- Pat the cod fillets dry with a paper towel.
- Season both sides with salt, black pepper, and smoked paprika.
- Rub each fillet with Dijon mustard and drizzle with lemon juice.
Step 3: Sear and smoke the cod
- Place a small amount of butter on the outer flat-top cooktop.
- Gently lay the cod fillets on the cooktop near the center where the heat is medium-high.
- Let the fillets cook for about 4-5 minutes on each side until the fish is firm and flakes easily.
- 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
- On the flat cooktop, place a small heatproof bowl and warm up sour cream.
- Mix in chopped dill, minced garlic, lemon zest, honey, and a pinch of salt.
- Stir gently until combined and warm.
Step 5: Serve and enjoy
- Plate the smoked cod fillets.
- Spoon the creamy dill sauce over the fish.
- 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
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Spicy Smoked Cod: Add a pinch of cayenne and smoked chili flakes for a spicy twist.
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Garlic Butter Cod: Replace the dill sauce with a garlic butter drizzle.
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Mustard Glazed Cod: Glaze the fillets with a mix of Dijon mustard and honey before grilling.
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Herb-Crusted Cod: Coat the fillets in a mixture of chopped fresh herbs and Parmesan before grilling.
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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