Two recipes to make some pretty epic cured fish
Both great on a baguette with rocket, mustard and pickles.
Prep time 20 minutes + a 12 hour cure
1 side of Sashimi grade king fish
Curing mix recipe
2 small beetroot(peeled and grated)
2 tsp pepper (crushed)
2 tsp roasted fennel seeds (ground)
zest of an orange
200g brown sugar
300g rock salt
Optional: 5 crushed Ooray (Davidson Plums)
Method
Mix the beetroot, pepper, fennel, orange, salt and sugar in a bowl.
Pour half of the curing mix into the tray, put the fish onto, then pour the rest of the mix onto of the fish, making sure it’s completely covered.
Cover the tray and store in a refrigerator for 12 hours.
Remove the fish from the salt. Wipe with a damp cloth.
I like to season with a touch more zest and pepper.
It’s now ready to be sliced and served up.
I popped some on a plate with fennel fronds, lemon and sour cream.
Kingfish Gravlax
1 side of Sashimi grade king fish
Curing mix recipe
1 tsp pepper (crushed)
1 tsp fennel seeds
1 tsp coriander seeds
zest of a lemon
200g brown sugar
50ml of gin
300g rock salt
1 bunch dill/ a hand full of flat parsley
1 tbsp Dijon mustard
Method
Roast and grind the spices.
Mix spices with salt and sugar and gin in a bowl.
Pour half of the curing mix into the tray, put the fish onto, then pour the rest of the mix onto of the fish, making sure it’s completely covered.
Cover the tray and store in a refrigerator for 12 hours.
Remove the fish from the salt. Wipe with a damp cloth.
Finely chop the dill and parsley.
Brush the fillet with mustard, cover this in chopped herbs and a little lemon zest and pepper.
Wrap in paper and push down to secure the herbs.
It’s now ready to be sliced and served up.