The Russian in me loves cured fish. There is nothing as perfect as a piece of rye bread with butter and a thin slice – or two – of salty fish on top.
It must be winter, because I am on a curing, preserving, and pickling streak of late. Not that this fish will last the season – it will be gone before you know it, one piece of bread at a time.
I got the idea of using this particular cure while reading an issue of Donna Hay magazine on my flight back from Melbourne (altered somewhat to my taste and available ingredients).
You’ll need:
- 1 T whole black peppercorns, lightly crushed
- 1 cup chopped parsley
- 2 cups Morton sea salt
- 1 cup sugar
- 1 large or 2 smaller beetroot, cooked, peeled
- 1/4 cup vodka
- 2-2.5 lb tilefish fillet, skin on
- toasted rye bread, olive oil or butter, pepper, to serve
1. In a food processor, combine the parsley and beetroot. Scoop into a bowl.
2. Mix beetroot-parsley with pepper, salt, sugar and vodka.
3. Prepare the fish – take out all the pin-bones and cut into three or four equal pieces (leave the skin on).
4. Layer two – or even three – pieces of plastic wrap on the counter. Spread half of the curing mix on the plastic wrap, top with fish pieces, skin-side down, and cover with remaining curing mix. Wrap tightly and place in a deep bowl or tray and weigh down on top with a baking sheet/some cans etc.
5. Keep in the fridge for 36 hours, turning every 12 hours or so.
6. Before serving, wipe or rinse the fillets to remove the salt mixture, and slice thinly.
Isn’t it just beautiful? The outside takes on the bright beetroot fuchsia shade while the inside of the fish stays delicately white.
That is beautiful. Thanks or the thorough instructions too.
Thanks! And you’re welcome 🙂
But there is no truffle oil in it and a little birdie sent me some! I must find her email address and THANK HER!! Beetroot is one of my favourite foods.. but i have never cured fish before.. Maybe when i can get a fresh one! Have a fab evening.. c
you’re very welcome!! you can put truffle oil on anything, even a simple salad :).
I love the colour of the fish. It must have a delicious flavour. That’s a recipe I haven’t tried before and it looks very interesting.
It’s quite delicious – not too complicated too, so you can make it happen!
I love the colour of the fish. That is a very interesting way of preparing fish and not something I have tried before. Thanks for sharing.
This is something I have to try! I’m very curious about the taste, and the colour is just lovely!
I think you would like it 🙂 let me know how it goes!
This looks delicious, `I love the colour and the dark graininess of the bread. I can almost taste how good this would be.
Thank you, Alex!