Cured leather­jacket with horse­rad­ish vinai­grette


Gourmet Traveller (Australia) - - Food -

“Noth­ing is more beau­ti­ful than spring pro­duce, too, and when you em­brace the sea­sons you re­ally can’t go wrong.”

“This is a re­ally sim­ple and light dish per­fect for spring,” says Rod­ney Dunn. “The com­po­nents can all be pre­pared ahead of time. At the restau­rant we use what­ever fish the fish­er­men have caught and so can you – the best white-fleshed fish you can buy – fresh­ness is every­thing with this dish.” Pic­tured p107.

2 leather­jacket fil­lets (about 190gm each), or other white-fleshed fish such as snap­per or blue-eye, skin re­moved 55 gm sea salt 45 gm caster sugar 1 spring onion, thinly sliced Thinly sliced mus­tard leaves, miner’s let­tuce and bor­age flow­ers, to serve (see note)


2 tbsp sun­flower seeds 1 tbsp sesame seeds 1 tbsp nigella seeds 2 tbsp buck­wheat 250 ml (1 cup) veg­etable oil


50 gm finely chopped onion 1½ tbsp rice vine­gar 1½ tbsp light soy sauce 1 tsp finely grated horse­rad­ish 1 gar­lic clove, thinly sliced 70 ml grape­seed oil 1 tbsp sesame oil

1 Trim fish into 8 por­tions and trans­fer to plates. Com­bine salt and sugar, scat­ter over both sides of fish, cover with plas­tic wrap and re­frig­er­ate for 2 hours.

2 For toasted seeds, dry-roast sun­flower, sesame and nigella seeds over medium heat un­til fra­grant (6-7 min­utes; see cook’s notes p182). Bring a small saucepan of wa­ter to the boil, add buck­wheat and cook un­til just ten­der (7-8 min­utes). Drain and pat dry with pa­per tow­els. Heat oil in a small saucepan to 180°C and deep-fry cooked buck­wheat un­til golden and crunchy (6-7 min­utes; be care­ful, oil will spit). Trans­fer to a plate lined with pa­per tow­els us­ing a slot­ted spoon, cool, then com­bine with seeds. Toasted seeds will keep in an air­tight con­tainer for up to a week.

3 For horse­rad­ish vinai­grette, process all in­gre­di­ents ex­cept oils in a blender un­til com­bined, then, with the mo­tor run­ning, driz­zle in oils. Sea­son to taste and re­frig­er­ate un­til re­quired.

4 Brush cur­ing mix off fish and pat dry with pa­per tow­els. Trans­fer to serv­ing plates, driz­zle with vinai­grette, scat­ter with spring onion, leaves, flow­ers and toasted seeds, and serve.

Note Mus­tard leaves and bor­age flow­ers are avail­able from farm­ers’ mar­kets and spe­cial­ist green­gro­cers; If they’re un­avail­able sub­sti­tute rocket and other edi­ble flow­ers, such as chive flow­ers.

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