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