September 3, 2018

MARINATED FISH AND PICKLED VEGETABLES

by chef Christiaan Campbell of The Werf

INGREDIENTS

Cured fish

100g coarse salt
50g sugar
30g lemon zest
20ml fennel seeds
1kg kingklip fillet

Pickling liquid

2C white wine vinegar
1 litre water
500g sugar
10g fennel and coriander seeds
1 bay leaf
½ handful of thyme

Pickles

100g fennel stalk, sliced
100g red onions, sliced
100g cucumber, diced
100g rainbow carrots, shaved

Fynbos dressing

thumb thick ginger, finely chopped
1 clove garlic, creamed
50ml pickled red onion, chopped
50ml kimchi, chopped
100ml olive oilhandful fresh coriander, chopped
200ml Rozendal fynbos vinegar

METHOD

Cured fish

  1. Briefly blend together coarse salt, sugar, spices and zest. Salt must still be coarse.
  2. Clean and pin bone the fillet.
  3. Cover entire fillet with the salt and leave to cure for 30 minutes. Rinse off the salt.
  4. Thinly slice the fish.

Pickling liquid

  1. Bring everything to a boil then allow to cool down before using the liquid.

Pickles

  1. In a sterilised jar, cover vegetables separately with the pickling liquid and let it stand for two days to have maximum flavour.

Fynbos dressing

  1. Whip all the ingredients together to make a vinaigrette.

PLATING

  1. Mix the sliced fish and pickled vegetables together with the vinaigrette and serve.
print
0/5 (0 Reviews)

Leave a Comment

Your email address will not be published.