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Tuesday, March 12, 2013

Cured King Fish salad recipe and ingredients


Cured King Fish salad
Cured King Fish salad

Serves 4-6

Being this recipe a day ahead

Cured King Fish salad ingredients: 1tbs fennel seeds. 500g piece skinless king fish fillet (center cut), pin-boned. 2 tbs honey. 500g sea salt flakes. 300g brown sugar. 1 baby fennel bulb, very thinly sliced. (a mondoline is ideal), fronds reserved. 2 red witlofs. 2 green witlofs. 1 cup flat-leaf parsley leaves. 1/3 cup (80ml) extra virgin oil. 2 and 1/2 tbs lemon juice

Cured King Fish salad recipe: Toast fennel seeds in a fry frypan over low heat for 30 seconds for until fragrant. Then crush in a mortar and pestle. Cool place fish in a glass or ceramic dish and drizzle with honey. Combine salt, sugar, fennel fronds and crushed seeds in a bowl, then sprinkle over fish. Cover with plastic wrap, then place in the fridge overnight. The next day, rinse the marinade off the fish and pat dry with paper towel. Thinly slice the fish. Separate the leaves of the witlofs, discarding the tough outer leaves, then place in a bowl with the parsley, fennel and fish. Combine oil and lemon juice, then season and drizzle over the salad
 
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