- 1 sea bream (bone removed, skinned)
- Rock salt (Large shot)
- Black Pepper (Large shot)
- Mustard Seeds (Pounded)
- Olive oil
- Equipment
- Cherry shavings
- Pot
- A steel boiling apparatus that fits inside a pot (large enough to put fish in it)
For service
- Boiled egg (boiled for 4 minutes, apricots)
- Strained yoghurt with mustard or any sauce of your choice
- Radish, arugula, cherry tomatoes, etc.
Mix the spices. Rub the skinless side of the fish with olive oil and cover it with spices.
Drop some water into the pot, lay cherry shavings on it, put the steel apparatus.
Oil the surface of the steel apparatus, place the fish in it, skin down, and close the lid.
Put it on the stove; Cook first for 5 minutes on high heat, then for 20 minutes on low heat, or if the pot can go into the oven, place it in the oven preheated to 225 degrees.
Reduce the oven temperature to 140 degrees, bake for 40 minutes. Increase the time as the fish grows larger.
Serve the smoked fish warm or cold with garnishes.