MAGIC CURE

RAID THE FRUIT BOWL AND LIFT YOUR FAVOURITE SAVOURY DISHES WITH A DASH OF CIT­RUS

The Morning Bulletin - - WEEKEND - WORDS: BERNADETTE WORNDL PHOTO: GUNDA DITTRICH

We of­ten as­so­ciate fruit in recipes with pre­serves, cakes, sor­bets and desserts — all sweet dishes. How­ever, fruit can be an in­cred­i­ble com­ple­ment to savoury dishes too. Adding black­ber­ries to a duck breast and chard recipe or caramelised pears to a pork and sage recipe cre­ates an in­cred­i­bly tasty dish with a great depth of flavour. We are al­ready fa­mil­iar with some clas­sic pair­ings, of course, such as le­mon and chicken, ap­ple and pork, and cran­ber­ries and turkey, but there is a whole world of flavour com­bi­na­tions we’re miss­ing out on. Cur­ing fish with cit­rus acid is tra­di­tional in south­ern Euro­pean coun­tries, and there’s noth­ing faster, sim­pler or bet­ter.

CE­VICHE WITH GRAPEFRUIT AND LIME IN­GRE­DI­ENTS

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

METHOD

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.

This is an edited ex­tract from Fruit by Bernadette Worndl and pho­tog­ra­phy Gunda Dittrich, pub­lished by Smith Street Books, $55, out now

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