Curing basics
This basic method works well for a variety of fish –
those with a high oil content, such as salmon, kingfish,
sardines and mackerel, can all stand up to the process.
The important thing is to adjust the recipe depending
on the size of the fish: for smaller fish, reduce the
quantity of salt, as well as the curing time. Cured fish
will keep, covered, in the refrigerator for two weeks.C
uring is one of the oldest methods of preservation, and it
still finds favour as a way to not only extend the life of fish, but
change its flavour and texture dramatically. “A cured side of fish
is a total show-stopper that requires very little work,” says Rob
Cockerill, head chef at Sydney’s Bennelong. “It’s great to have in the
fridge, especially over the entertaining season. At Bennelong, we serve
it simply with a little cultured cream, pickled onion or citrus to help lift
the flavour.” Bread or blini, pickled fennel and herbs are always welcome
accompaniments, too. But the start is where the real magic happens, with
any flavours added to the salt-sugar mix working their way deep into the fish.Step by step
Sure cureA cure is typically based on salt and sugar, but from there the range of additions widens.
“Of course, there’s the classic dill, gin and lemon combination,” says Cockerill. “But I’d encourage you
to experiment.” He suggests a mixture of aniseed, cumin seeds, caraway, cloves and cardamom –
don’t hold back, either, oily fish can take a lot of flavour. Alternatively, try a mix of fennel and coriander
seeds with lemon, or go for vivid red flesh and a more earthy flavour with beetroot and vodka.1
Combine 300gm rock salt and
50gm white sugar in a bowl. Add
two bunches of finely chopped shiso,
the zest of two mandarins and two
shredded nori sheets. In a separate
bowl, combine 100ml sake and 50ml
rice wine vinegar, then add to salt
mixture. Mix with your hands until cure
mix is the consistency of wet sand.2
Lay two sheets of plastic wrap,
large enough to wrap trout, in a
deep tray (a lot of liquid will come out
of the trout as it cures). and spread
half the salt mixture over the plastic.3
Place a trimmed and pin-boned
side of ocean trout (about 1kg)
skin-side down on top of the salt
mixture in the tray, then cover with
remaining salt mixture. The trout
should be completely covered with
the salt mixture. Wrap trout tightly,
leave at room temperature for an
hour, then refrigerate, turning after
a day, for two days to cure.4
Unwrap trout and wipe the salt
mixture of with a clean, damp
tea towel. Pat dry with paper towels.5
Place trout skin-side down on
a chopping board, and, starting
at the tail end, cut into the fillet with
a sharp knife, then tilt the knife
and run it along and against the
skin to separate it from the flesh.
(Alternatively, leave the skin on,
it’ll help the trout keep for longer.)6
Slice the cured trout thinly on
an angle to serve.●4
6
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Masterclass
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RECIPE ROB COCKERILL. PHOTOGRAPHY ALICIA TAYLOR.STYLING GERALDINE MUÑOZ. FOOD PREPARATION PETA DENT.
GOURMET TRAVELLER 31