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| 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
