Entrées
Kingfish, Amberjack, Hamachi or Yellowtail Pastrami on Sourdough with Pickled Red Onions and Crème Fraîche
Ingredients
- 80 g Fine Salt
- 40 g Superfine Sugar
- 1 T Ground Fennel Seeds
- 1 T Ground Coriander Seeds
- 1 ea Fresh Bay Leaf, finely chopped
- ¼ tsp. Nitrate
- 2 lbs. plus 3 oz. Kingfish, Amberjack, Hamachi or Yellowtail, skin-on
- 2 T Lemon Myrtle
- 1 T Black Pepper, freshly ground
- Sourdough Bread, sliced, lightly toasted
- Crème Fraîche, as needed
- Pickled Red Onions, your recipe
- Watercress, as needed
PREPARATION
Combine salt, sugar, fennel, coriander, bay leaf and nitrate. Rub all over fish and place on a parchment-lined, stainless steel rack. Cover with parchment for 3 to 4 days, turning the fish daily.
Remove from the tray and pat dry with paper towel. When ready to serve, combine lemon myrtle and black pepper, season fish and slice to desired thickness.
Spread crème fraîche on bread and top with a little watercress, onion and fish.
Recipe adapted from “The Whole Fish Cookbook: New Ways to Cook, Eat and Think” by Josh Niland, Hardie Grant Books.