Kingfish Beetroot Gravlax

Beetroot gravlax

Well, its time for another recipe. I tried this recipe last time I was down with Lee and have given it another go this weekend with improved results. The beetroot not only adds an almost out of this world colour but a lovely earthiness to the dish. So without further ado, here is the recipe!

One side of kingfish (roughly 2kg), cut down the middle with bloodline removed.

3/4 cup of sea salt

3/4 cup of caster sugar

1 bunch of dill

1 bunch of mint

pepper

2-3 shots of vodka

2-3 medium beetroots, grated and squeezed to get rid of a lot of the water.

Combine all the above ingredients. Lay a bed of the combined mix on some glad wrap (its easiest if you do all this in the container you will store the fish in). Place one piece of fish on the bed, then put more of the mix on, then place the other bit of fish on top. Put the rest of the mix over the fish and then place another bit of glad wrap over the top.

Put the whole lot in the fridge. After a day, take it out and rotate the fish. The day after its ready to eat. Its great on crusty sourdough with a bit of cream cheese, or by itself as an entree. It may seem simply but the resulting dish is devine!

Ready to serve with some buffalo mozarella

Anyway, till next time

Hamish

Advertisements