Name: Whole roasted fish
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: whole sustainable white fish 1 kg,For the dressing: ,fresh ginger, crushed 1t ,garlic, crushed 1 clove,green chilli, thinly sliced 1,fish sauce 1 T,fresh lime juice 1 T,ponzu sauce 2 T,Japanese sake 3 T,spring onions, thinly sliced 4,seaweed sprinkle 2 T

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Whole roasted fish

45 minutes

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Beetroot gravadlax

Serves 8 as a starter

Difficulty Easy

Prep Time 20 minutes, plus 48 hours’ curing time

Ingredients

For the cure:

500 g coarse sea salt
350 g sugar
1 lime, zested and ½ juiced
1 lemon, zested and ½ juiced
40 g dill, roughly chopped
50 g white pepper
50 g black pepper
15 g coriander seeds
7 cloves
2 star anise
2 large beetroot, grated, for a red cured skin (optional)
2 fillets trout (700–800 g), skin on, pin-boned
lemon wedges, for serving
dill, chopped, for serving
horseradish cream, for serving

Method

1 To make the cure, mix the salt, sugar, citrus zest and dill.

2 Toast the spices in a pan until fragrant. Blend the spices, then mix with the cure.

3 Pack the cure (and beetroot, if using) evenly over the trout fillets and cover with clingwrap. Chill for 2 days, draining the excess liquid at the end of each day, ensuring the crust remains intact.

4 Remove the cure and pat dry the fish using kitchen paper. Store in an airtight container.

5 Before serving, thinly slice using a sharp knife. Serve with fresh lemon, chopped dill and horseradish cream. The gravadlax will keep in the fridge for 2–3 days.

Cook's note: (ask your fishmonger to fillet and pin-bone the trout)

Find more Christmas recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones and Emma Nkunzana

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