Daily Mercury - - WEEKEND -


400g ex­tremely fresh skin­less Arc­tic char or trout fil­lets Juice of 3 limes

1cm piece gin­ger

½ tsp sesame seeds

½ tsp sesame oil

1 tsp olive oil

Fleur de sel, to taste

4 radishes

1 grape­fruit

Freshly ground black pep­per, to taste

1 pun­net mi­cro pur­ple wa­ter­cress


Wash the fish fil­lets un­der cold wa­ter, then pat dry with pa­per towel. Pin­bone if nec­es­sary. Thinly slice the fish and place in a non-re­ac­tive bowl. Set aside 1 tsp of the lime juice, then pour the rest over the fish. Cover with plas­tic wrap and re­frig­er­ate for at least 20 min­utes. Finely grate the gin­ger and mix with the sesame seeds, sesame oil, olive oil and re­served lime juice in a small bowl to make a mari­nade. Di­vide the fish among plates, then sea­son with fleur de sel and the mari­nade. Finely shave the radishes and spread over the ce­viche. Peel the grape­fruit and re­move the white pith. Slice the grape­fruit or cut the seg­ments from the mem­branes and scat­ter over the ce­viche. Sea­son with pep­per and gar­nish with the wa­ter­cress.

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