Cured monkfish, yoghurt, almonds, ginger
Cured Ingredients
150ml white wine
150g salt
100g caster sugar
1 zest of lemon
1 zest of lime
1 zest of orange
3 Monkfish loins, skinned, approximately 500-600g.
Mix together all cure ingredients
Completely cover the Monkfish.
Place in the fridge for 6-8h. Turning every hour to make sure fish cured.
When fish is cured, rinse off the cure pat dry and wrapped the fillet tightly in cling film.
You can keep in the fridge and slice with sharp knife to order. Or sliced and place on the plate in circle, about 9 slices will make perfect circle in the middle of the plate.
Or we can freeze and slice from frozen.
For my dressing Iam using: fresh ginger juice, finely chopped dill or coriander, good quality repeseed oil, honey or agave syrup,lemon juice.
Yoghurt Iam adding to a muslin bagand hang in the fridge for a out 24 hours with a container below to collect any liquid.
150ml white wine
150g salt
100g caster sugar
1 zest of lemon
1 zest of lime
1 zest of orange
3 Monkfish loins, skinned, approximately 500-600g.
Mix together all cure ingredients
Completely cover the Monkfish.
Place in the fridge for 6-8h. Turning every hour to make sure fish cured.
When fish is cured, rinse off the cure pat dry and wrapped the fillet tightly in cling film.
You can keep in the fridge and slice with sharp knife to order. Or sliced and place on the plate in circle, about 9 slices will make perfect circle in the middle of the plate.
Or we can freeze and slice from frozen.
For my dressing Iam using: fresh ginger juice, finely chopped dill or coriander, good quality repeseed oil, honey or agave syrup,lemon juice.
Yoghurt Iam adding to a muslin bagand hang in the fridge for a out 24 hours with a container below to collect any liquid.
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