COMMENT:
There was only one way to roast a fish in the open hearth prior
to the reflector oven. The cook would place a seasoned, whole fish
on an oak, pecan or cedar plank. Then the plank would be placed
standing upright on the side wall of the hearth. The reflective
heat from the coals cooked the fish. This dish works equally well
in the home fireplace.
INGREDIENTS:
- 1 (3 to 4-pound) large mouth bass
- 1/4 cup olive oil
- 1/4 cup thyme, chopped
- 1/4 cup basil, chopped
- 1/4 cup tarragon, chopped
- 1/4 cup dill, chopped
- 1 bunch whole mixed herbs
- salt and cracked pepper to taste
- Louisiana Gold Pepper Sauce to taste
METHOD:
Have the local lumber company cut a piece of oak, pecan or cedar
8 inches wide and 20 inches long. Be sure to measure your hearth
height and width before cutting the plank. Oil the plank thoroughly
with olive oil, rubbing well into the pores of the wood. To season,
place in a 200 degree F oven for 30 minutes. Remove and allow to
cool. Build a roaring fire in your fireplace using 4-5 pieces of
firewood, so a large coal bed will be achieved. Remember that you
cook on reflective heat in a fireplace, not the fire itself, so
coals are important. Once a coal bed has been established, keep
one log burning on the back of the fireplace to sustain the coals.
Completely scale the fish, leaving the head and tail intact. Remove
the gills and rinse the inside cavity. Using a sharp paring knife,
cut 3 slits on each side of the fish to the bone. These slits will
be used for seasoning, but also to ensure proper cooking. Rub the
fish with olive oil and season inside and out with salt, pepper
and Louisiana Gold. Place the chopped herbs in a small mixing bowl
and blend thoroughly. Rub the herb mixture in each of the 6 slits
and completely over the fish as well. Fill the belly cavity with
the whole mixed herbs. Place the fish on the plank and hammer a
3-inch nail through the eye of the fish. Hammer another nail 2-inches
from the bottom of the tail. Hammer in 2 nails, opposite each other,
at 3-inch intervals down each side of the fish. Using heavy butcher’s
twine, tie a knot on the nail through the eye of the fish and lace
the twine around each nail, shoe-lace style, cris-crossing the fish.
Tie in a knot on the nail at the bottom of the board. The twine
will guarantee that the fish stays in place, flat against the board,
during the baking process. Using a fireplace shovel, remove the
hot coals from the right or left side of the fireplace approximately
1-foot from the edge. Place the fish head-side up against the side
of the fireplace, so as to be heated by the reflective coals. Be
careful that the plank does not get near an open flame as the board
will ignite. Turn the fish every thirty minutes, first head up and
then tail down. The fish will cook about 1 hour, depending on your
heat, and will pick up the wonderful smoke flavor of the hearth.
You can test the flesh for doneness with a kitchen fork. The underside
of the fish will cook at the same rate since the plank is picking
up the heat of the hearth. Remove and serve on the plank for a unique
presentation.
IN A CONVENTIONAL OVEN:
Pre-heat oven to 275 degrees F. Have the local lumber company cut
a piece of oak, pecan or cedar 8 inches wide and 20 inches long.
Oil the plank thoroughly with olive oil, rubbing well into the pores
of the wood. To season, place in a 200 degree F oven for 30 minutes.
Remove and allow to cool. (Prepare as instructed above.) Place the
fish lengthwise on the hot plant and put the plank on a cookie sheet
to catch any drippings that may run off during cooking. Bake on
the center rack of the oven for approximately 20 minutes or until
fish is flaky. There is no need to turn the fish during the cooking
process. Remove and serve on the plank for a unique presentation. |
