Cured Kingfish with Rye and Beetroot
[ I n g r e d I e n t s ]
2 extra large red beetroot (beets), peeled and cut into 1cm (1/2 in) cubes
1 ripe avocado
1 Tbsp crème fraiche or Greek Style Yoghurt
1 sml royal gala apple, washed but not peeled, cut into matchsticks
1 sml handful watercress sprigs, washed
1 Tbsp salted capers, rinsed
dill sprgs to garnish
juice of 1 lemon
20ml (3/4 fl oz) olive oil
1 thick slice rye bread, the darker the better, toasted and crumbled
300g (10 ½ oz) kingfish fillet, skin and bloodline removed, pin-boned (ask your fish man to do this)
150g (5 ½ oz) caster (superfine) sugar
150g (5 ½ oz) salt flakes
zest of lemon
2 Tbsps chopped dill
[ m e t h o d ]
To cure the fish, place the fillet on a tray, or in a container large enough to hold it (preferably one with a lid). Mix together the sugar, salt, lemon zest and dill, then cover all sides of the fish with this mixture. Cover and place in the fridge for 4 hours.
After this time, take the fish out of the salt mixture and wash well under cold water to remove all the mixture. Pat dry and thinly slice. Place on a tray and refrigerate until serving time.
Place the beetroot in a saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 5–8 minutes, or until cooked. Drain and cool.
Just before serving, remove the peel and stone from the avocado.
Blitz together the avocado flesh and crème fraîche using a hand-held blender, into a smooth paste. Season to taste with salt flakes.
To serve, dollop the avocado mixture onto serving plates. Layer the kingfish slices randomly all over, then place the beetroot around.
Arrange the apple and watercress over, then add the capers and dill sprigs. Drizzle with the lemon juice and olive oil, sprinkle with the rye crumbs and serve.