Romantic campfire atmosphere & great moments of enjoyment - the flame salmon board for your fire bowl
Discover with the flame salmon boards an absolute highlight for your fire bowl - with these boards you combine cozy campfire warmth with culinary pleasure from Scandinavia. You can prepare the salmon on the open fire on the fire bowl by attaching the purchased salmon to the boards using the stainless steel device and then plugging them into the fire bowl. This is quite uncomplicated, as the plug-in parts are specially designed for all Stahlkunst fire bowls and commercially available fire bowls with a material thickness of up to 3 mm.
For optimal preparation, arrange the planks so that the flame salmon faces the flames but is not in direct contact. A distance of a hand's width is ideal. This gives the fish wonderful roasted aromas and makes it taste particularly delicious.
Simple latching system, qualitative wood & high quality stainless steel device.
The flame salmon boards offer a simple locking system in five levels, so you can set the optimal heat exposure. You rub the wooden boards with cooking oil so that the flame salmon does not stick to the wooden board. In addition, this step is important for the taste of the flame salmon, because the cooking oil keeps the fish from drying out and the flame salmon becomes juicy as a result. The oiling also makes the wood less sensitive to heat and therefore more durable. This is untreated and is excellent for cooking on the campfire. The high quality stainless steel device is ideal for stainless steel fire bowls and remains rust, heat & corrosion resistant. The perfect set for all fish lovers and a great campfire experience with pleasure.
Tips for preparation:
- Salt the salmon. If you use pepper, use it only in moderation. (If pepper burns, a bitter taste will result).
- The wooden boards can be lightly watered to soften the heat on the wood.
- Place the fish on the salmon board so that the thicker end is facing down, as the heat is greater here.
- Adjust the flame salmon boards so that the salmon faces the fire, but there is no direct contact. A distance of 10 - 20 centimeters should be maintained.
- As a rule, the cooking time should be 50-70 minutes. The optimum temperature is 57-60 degrees, depending on taste.
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