Last time I complained about a DH recipe, it was because it was so full of oil. Not so, this time; this time, it was waaaaaaaay too salty.
To explain, I have just tried my hand at home-curing fish, using a recipe from the latest Donna Hay magazine. I’ve wanted to try curing fish for ages, but gravlax always sounded so boring — like smoked salmon for people who don’t smoke.
Then the Christmas edition of her magazine had not only a whole heap of cookies that I wanted to make, but a heap of delicious-sounding recipes for various home-cured fish. This happens with me and her mag — I’ll go for a year, flicking through it at the newsagency going “meh”, “shrug”, etc; and then suddenly, she will bring out an edition completely full of things I want to cook.
But I digress.
For the recipe I wanted to try, you had to finely slice a pink grapefruit, mix a bunch of rock salt with a heap of sugar, and then add some Campari and some pink grapefruit juice:
Then it’s just a matter of laying out some of the grapefruit slices, the salt mix and then putting the fish on top.
It was supposed to be 500 grams of sashimi-grade tuna, but 500 grams of one thing seemed boring. Plus the tuna was $85 a kilo. So I did half tuna, half trout.
Pop some more salt and more grapefruit slices on top,
And finally, wrap it all up.
I had a themed drink, of course:
Now, while my drink was great, the fish ended up waaaaaaaaay too salty. And all shrivelled (presumably because the excessive amount of salt drew out too much water).
So I rinsed and then briefly soaked the fish, then dried the pieces off with paper.
The fish was supposed to cure for 24 hours so that’s what I did; but I think it should have been more like 18 hours. I haven’t based this on anything, but that’s what I’ll try if I ever make it again (which I probably won’t, given that there were five other recipes for cured fish in there that I want to try, and how many times am I going to home-cure fish, given that my partner refuses to eat anything that comes out of the sea?).
It was a bit of a pain to slice, I have to say. I used our sharpest knife, but what are you supposed to do with that last bit of fish???
But the salad looked very pretty: