- Sep 10th 2014
- 0 comment
Tags: Recipes , BBQ, Healthy Eating, Summertime Favourites, Seafood
Tools: Hand Blenders
Ingredients
- 1kg kingfish or other good quality white fish
- Cure
- 50g English breakfast tea
- 20g nori Sheets
- 425g caster sugar
- 500g rock salt
- Mayonnaise
- 2 yolks
- large pinch of sea salt
- 1 tsp mustard
- 150ml vegetable oil
- ½ lemon squeezed
- To Serve
- ¼ fennel shaved on mandolin
- 5 small radishes sliced on mandolin
Method
- To Cure
- Fit the chopper blade to the chopping attachment. Add all cure ingredients to the chopper container. Attached the blending arm, turn to speed 5 and blitz ingredients into a fine crumb.
- Pour half of the cure mixture on to a large sheet of cling wrap, place fish on top then pour on the rest of the cure mixture. Wrap tightly and place in the fridge for 4 hours.
- Remove from fridge and rinse with cold water until cure mixture is removed.
- Dry with paper towel and slice ½ cm thick slices.
- Mayonnaise
- Place yolks, salt and mustard into the hand blender beaker. Fit the s-blade attachment to the blending arm, place blending arm into mixture, turn to speed 3 and slowly blend ingredients.
- While blending yolk mixture slowly, drizzle in oil. This will emulsify and create a beautiful thick mayonnaise.
- Stir lemon juice into mayonnaise.
- To Serve
- Place sliced fish on plate and spoon tiny dollops of mayonnaise over fish and on plate
- Layer with radish and fennel.
- Enjoy!
Tags: Recipes , BBQ, Healthy Eating, Summertime Favourites, Seafood
Tools: Hand Blenders