Description
Beetroot & Gin Cured Kingfish is a stunning dish that combines the rich, delicate flavor of fresh kingfish with the earthy sweetness of beetroot and the aromatic complexity of gin. This visually captivating recipe not only impresses on the plate but also tantalizes the palate, making it perfect for summer gatherings or intimate dinners.
Ingredients
Scale
- 2 large fresh kingfish fillets (about 400g)
- 1 cup grated fresh beetroot
- 150g sea salt
- 100g sugar
- 100ml good quality gin
- Zest of 1 lemon
- Fresh dill or coriander for garnish
Instructions
- In a bowl, combine sea salt and sugar until evenly mixed.
- Grate beetroot into the mixture, adding vibrant color and flavor.
- Pour in gin and mix thoroughly to incorporate all ingredients.
- Spread half of the beetroot mixture on a plate, place kingfish skin-side down, and cover with remaining mixture. Wrap tightly in plastic wrap.
- Refrigerate for 48 hours to allow flavors to meld.
- After curing, rinse excess mixture under cold water, pat dry, and slice thinly against the grain before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Appetizer
- Method: Curing
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 220
- Sugar: 8g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg