“Little Wolf’s” unique kitchen is being presented worldwide!
Celebrity and Michelin Star chefs such as Aktar Islam (BBC’s Great British Menu), Giorgio Locatelli (BBC’s Italy Unpacked) and Tommasco Lacanfora (Francis Ford Coppola) have been featured within these formats!
“Little Wolf’s” kitchen is a fusion of multicultural and indigenous culinary influences. Having gained cooking experience travelling around the world, mainly in the North and South Pacific, as well as in the Indian Ocean and having been tutored working as a cook in a three-star Michelin kitchen, Philip von der Burg has integrated a solid, fundamental work atmosphere. “Little Wolf’s” kitchen serves local seafood specialties and traditional indigenous food combined with the finest international recipes. The menu features a broad selection of items: delicious starters and main courses, a variety of amazing local seafood, from cod, shrimps, fresh scallops, lobster and halibut to a choice of fresh salmon courses, famous Alaskan king crab, as well as freshly caught local Dungeness crab, exquisite seafood bouillabaisse, western-style charcoal barbecues, delicious hand-cut steaks, ribs, roasted lamb, lamb chops and a variety of poultry dishes, “Little Wolf’s” famous turkey dinner, as well as sumptuous homemade desserts and ice cream with giant wild berries. Here, Philip shares his recipe for freshly prepared, traditionally smoked or plank cooked salmon – a dish that is famous all over the world.
BARBECUED CRACKLING CEDAR-PLANKED SALMON
Serves: 2 | Preparation: 60 mins | Cooking time: 30 mins
Preparation: 60 mins
Cooking time: 30 mins
- 1 fresh cedar wood plank – 1⁄4 inch thick (soaked in water overnight)
- 2 lbs fresh salmon filet
- 200g brown sugar
- 10g coarse sea salt
- 10g ground black pepper
- 100g fresh dill
1. Cut the cedar plank to length of the salmon filet and soak it, completely immersed, in cold, clear water overnight.
2. Prepare the salmon fillet and remove remaining bones if necessary.
3. Mix the coarse sea salt with ground black pepper, chopped dill and brown sugar.
4. Apply the mix of spices and brown sugar and gently rub it onto the meat of the salmon.
5. Place the seasoned salmon, skin side down, onto the soaked and wet cedar wood plank.
6. Barbecue the plank salmon on a charcoal- or gas-grill, with lid closed, for 30 minutes at 200°C, until the meat of the salmon filet solidifies and is developing a flaky texture, candied bubbles climbing out of the meat and the crust turning crunchy. Infusing smoke, as well as natural oils within the cedar plank, will produce a complex, aromatic wood flavour. The cedar wood plank should not catch fire during the cooking procedure.