Pickle Shack’s flo­ral pol­lock gravlax with petal con­fetti and fresh flow­ers (right)

The Daily Telegraph - Telegraph Magazine - - The Cut | Food -

Serves 4 as a hearty starter You will need to start the fish three days ahead.

For the gravlax

— 100g gran­u­lated sugar — 100g sea-salt flakes — zest of 2 lemons — 1 bunch dill, finely chopped — 20g chive flow­ers,

finely chopped

— 1 beet­root, finely grated

— 1 tsp cracked black pep­per — 2 tbsp gin

— 1 fil­let of lo­cal, line-caught pol­lock (500-800g), pin-boned, trimmed and descaled, with the skin left on

For the gar­nish

— 2 tbsp fine English mus­tard — 1 tbsp le­mon juice

— 1 tbsp dried ed­i­ble­flower con­fetti

— 1 pun­net mixed sea­sonal

edi­ble flow­ers

To serve

— crisp­breads — crème fraîche

Mix to­gether the sugar, salt, le­mon zest, dill, chive flow­ers, beet­root and black pep­per in a bowl un­til fully in­cor­po­rated. Add the gin and mix into a paste.

Rub a lit­tle of this cure mix­ture all over the skin of the fish and set it in a plas­tic con­tainer with a lid, skin-side down. Rub the rest of the cure into the flesh. Put the lid on and leave in the fridge for three days, turn­ing the fish over once a day.

Once the fish is cured and firm to the touch, rinse it in cold wa­ter to wash off the cure. Dry well with pa­per tow­els and leave in the fridge un­cov­ered, skin-side down, for ap­prox­i­mately three hours to dry.

Place the fish on a board ready for gar­nish­ing.

Mix the mus­tard with the le­mon juice and paint a thin layer on to the flesh of the fish. Sprin­kle half of the dried-flower con­fetti over the fish so it sticks. Care­fully place the flow­ers and petals over the fish to stick, un­til it is com­pletely cov­ered. Fin­ish with the rest of the dried­flower con­fetti.

Slice the fish and serve with crisp­breads and crème fraîche.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.