A rich, buttery fish with a delicate flake, hot-smoked to perfection. This Pacific Northwest delicacy, also known as black cod, gets its signature flavor from a simple brown sugar and salt cure before being gently cooked over alder wood smoke. The process requires patience but rewards with an unforgettable, deeply savory result.
Prep20 min
Cook120 min
Soak480 min
Servings4
Serving size: 1 serving
445cal
23gprotein
29gcarbs
Ingredients
680 g sablefish fillets (about 4 fillets, skin-on)
110 g brown sugar (packed)
70 g kosher salt (use less if using table salt)
1 tbsp black pepper (coarsely ground)
1 tsp garlic powder
Instructions
1
Prepare the Dry Brine
In a small bowl, thoroughly mix the brown sugar, kosher salt, coarsely ground black pepper, and garlic powder. Ensure there are no clumps.
2
Cure the Sablefish (8-12 hours)
Pat the sablefish fillets completely dry with paper towels. This helps the brine adhere properly.
A classic Jewish-American roll, chewy and savory with a signature indented center filled with sweet, cooked onions and poppy seeds. A delightful alternative to a bagel, perfect for breakfast or a snack.
Whip up a batch of rich, tangy, and incredibly smooth cream cheese right in your own kitchen! With just four simple ingredients, you can have fresh, preservative-free spread for your morning bagels or favorite desserts. It's easier than you think!
About Smoked Sablefish, Bialys with Onion Filling and Cream Cheese
This jewish_american dish is perfect for brunch. With 992.47 calories and 38.910000000000004g of protein per serving, it's a nutritious choice for your meal plan.
26gfat
Place the fillets in a single layer in a non-reactive dish, such as a glass or ceramic baking dish.
Generously rub the brine mixture all over both sides of each fillet, ensuring an even coating.
Cover the dish tightly with plastic wrap and refrigerate for 8 to 12 hours. The longer it cures, the saltier and firmer the final product will be.
3
Rinse and Form the Pellicle (2-4 hours)
Remove the fillets from the refrigerator and rinse them thoroughly under cold running water to remove all the surface brine.
Pat the fish completely dry again with paper towels. This step is crucial.
Place the fillets skin-side down on a wire rack set over a baking sheet. This allows for air circulation on all sides.
Return the rack to the refrigerator, uncovered, for 2 to 4 hours. This allows a sticky layer, called a pellicle, to form on the surface. The pellicle helps the smoke adhere and creates a better texture.
4
Prepare the Smoker
About 30 minutes before you plan to smoke, soak the alder wood chips in water.
Preheat your smoker to a stable temperature of 225°F (107°C) according to the manufacturer's instructions.
Drain the wood chips and add them to the smoker's designated box or tray to begin producing smoke.
5
Smoke the Fish (1.5-2 hours)
Lightly oil the smoker grates to prevent sticking.
Carefully place the sablefish fillets on the grates, skin-side down, leaving space between them for smoke to circulate.
Smoke for 1.5 to 2 hours. The fish is done when it is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C) at its thickest point. Use a digital thermometer for accuracy.
6
Rest and Serve
Gently remove the smoked fish from the smoker and let it rest on a clean plate for 10-15 minutes. This allows the juices to redistribute.
Serve warm, at room temperature, or chilled. It's delicious on its own, with crackers, or flaked into salads.
Servings12
Serving size: 1 serving
187cal
6gprotein
35gcarbs
2gfat
Ingredients
500 g Bread Flour (About 4 cups)
355 ml Lukewarm Water (105-115°F or 40-46°C)
7 g Instant Yeast (One 1/4-ounce packet or 2.25 tsp)
1 tsp Granulated Sugar
1.5 tsp Salt (For the dough)
2 medium Yellow Onion (Finely chopped)
1 tbsp Vegetable Oil
2 tbsp Poppy Seeds
0.25 tsp Black Pepper (Freshly ground)
2 tbsp Cornmeal (For dusting the baking sheets)
Instructions
1
Make the Dough
In the bowl of a stand mixer or a large mixing bowl, combine the bread flour, instant yeast, sugar, and 1.5 tsp of salt. Whisk to combine.
Pour in the lukewarm water. Using the dough hook attachment on low speed or a wooden spoon, mix until a shaggy dough forms.
Increase the mixer speed to medium-low and knead for 6-8 minutes, or knead by hand on a lightly floured surface for 8-10 minutes, until the dough is smooth, elastic, and slightly tacky.
2
First Rise
Form the dough into a ball. Lightly oil a clean bowl and place the dough inside, turning it once to coat the top.
Cover the bowl with plastic wrap or a damp kitchen towel.
Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
3
Prepare the Onion Filling
While the dough is rising, heat the vegetable oil in a skillet over medium heat.
Add the finely chopped onions and cook, stirring occasionally, for 8-10 minutes until they are very soft, translucent, and sweet. Avoid browning them.
In a heavy-bottomed pot, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally to prevent scorching, until it reaches 185°F (85°C). If you don't have a thermometer, heat until it's steaming and small bubbles form around the edges, but do not let it come to a rolling boil. This should take about 10-12 minutes.
2
Remove the pot from the heat and gently stir in the lemon juice. You will see the mixture begin to curdle almost immediately. Stop stirring and let the pot sit undisturbed for 10 minutes to allow the curds to fully separate from the whey.
3
Line a colander with a few layers of cheesecloth or a clean nut milk bag and place it over a large bowl. Carefully pour the curdled milk mixture into the cheesecloth to strain. Let the whey drain for at least 30 minutes. For a thicker, block-style cream cheese, gather the corners of the cheesecloth, tie it up, and let it hang to drain for 1-2 hours.
4
Transfer the thick curds from the cheesecloth to a food processor. Add the salt and blend on high for 2-3 minutes, scraping down the sides as needed, until the cheese is completely smooth and creamy.
5
Transfer the finished cream cheese to an airtight container. Refrigerate for at least 1 hour to allow it to firm up and the flavors to meld. It will thicken considerably as it chills.
Remove the skillet from the heat. Stir in the poppy seeds, 0.25 tsp salt, and black pepper. Transfer the mixture to a small bowl to cool completely.
4
Divide and Rest the Dough
Once the dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured work surface.
Divide the dough into 12 equal pieces (each about 75g). Roll each piece into a tight, smooth ball.
Place the dough balls on the work surface, cover them with a clean kitchen towel, and let them rest for 20 minutes. This relaxes the gluten, making them easier to shape.
5
Preheat and Prepare for Baking
While the dough rests, preheat your oven to 450°F (230°C).
Sprinkle two baking sheets generously with cornmeal to prevent sticking.
6
Shape and Fill the Bialys
Take one dough ball and flatten it into a 4-inch disc.
Using your thumb and index finger, pinch and press down firmly in the center of the disc to create a deep, thin well about 1.5 inches wide. Leave a 1-inch puffy border around the edge.
Place the shaped dough onto the prepared baking sheet. Repeat with the remaining dough balls, spacing them about 2 inches apart.
Spoon about 1-2 teaspoons of the cooled onion filling into the center well of each bialy.
7
Bake and Cool
Bake for 12-15 minutes, rotating the pans halfway through, until the puffy edges are golden brown and the center is dry to the touch.
Transfer the hot bialys to a wire rack to cool slightly.
Serve warm with butter or cream cheese for the best experience.
