• Course

    Main course

  • Category


  • Cooking technique

    Indirect cooking,

  • Level


  • Prep time

    140-150 minutes

  • Cook time

    40 minutes

  • Total

    180-190 minutes

  • Amount

    4 persons

Hot smoked tub gurnard and sweet-and-sour salad

Do you enjoy smoking fish? If so, try this hot-smoked tub gurnard recipe. Brining the fish fillets first will make the tub gurnard firmer and tastier. The sweet-and-sour salad combines perfectly with the flavour of the smoked fish!


For the tub gurnards

  • 2 tub gurnards
  • 8 tbsp coarse sea salt
  • 2 ½ tbsp sugar

For the sweet-and-sour salad

  • 200 ml vinegar
  • 200 g sugar
  • 1 cm fresh ginger root
  • ½ red chilli pepper
  • 1 stem of lemon grass
  • ¼ pumpkin
  • 1 cucumber
  • 1 lime
  • 2 heads of little gem


  1. Fillet the tub gurnards (or ask your fishmonger to do this), but do not remove the skin. Mix the sea salt with the sugar and generously rub both sides of the fish fillets with the salt mixture. Cover and leave to brine for 2 hours in the refrigerator.
  2. To prepare the sweet-and-sour salad, bring the vinegar to the boil adding 200 ml of water and the sugar. Peel the ginger root and slice thinly, cut the chilli pepper into rings and crush the lemon grass. Add to the boiling vinegar mixture, turn the heat down to low and allow to softly simmer for 15 minutes.
  3. Allow the sweet-and-sour mixture to cool. Meanwhile, peel the pumpkin, remove the seeds and shave the flesh into thin strips using a peeler. Wash the cucumber and shave into strips lengthwise. Remove the ginger and the lemon grass from the sweet-and-sour mixture. Halve the lime, squeeze the juice of one half (keep the other half separate) over the sweet-and-sour mixture and add the pumpkin and cucumber strips to it. Allow to marinate for 1 hour at room temperature.


  1. Soak a generous handful of Cherry Wood Chips in water. Fully open the draft door on the ceramic base of the Big Green Egg. Ignite the charcoal in the Big Green Egg with three starter blocks and leave the lid open for 10-12 minutes. In the meantime, rinse the tub gurnard fillets under cold flowing water and pat dry.
  2. As soon as a third of the charcoal is glowing, sprinkle the Wood Chips on the glowing charcoal and place the convEGGtor and the Stainless Steel Grid in the EGG. Place the tub gurnard fillets on it, skin-side down, and close the lid of the EGG. Close the draft door to a gap of 1 centimetre and slightly open the dual function metal top. The idea is for the temperature of the Big Green Egg to be between 65 and 90°C. Smoke the fillets for about 25 minutes. By then, they will be done and will taste absolutely fantastic.
  3. Remove the leaves from the little gem heads and share among the plates. Cut the remaining lime half into four segments. Drain the sweet-and-sour vegetables and arrange them on the plates. Remove the tub gurnard fillets from the grid, halve them diagonally and position them nicely on the salad. Garnish with a segment of lime.

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