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Cured brill with vodka and beetroot
Serves 10-12 Starters and mains
Ingredients
- 2 unskinned fillets of brill weighing 500-600g each
- 1½tbsp sea salt
- 2tbsp caster sugar
- 2tsp toasted, lightly crushed coriander seeds
- 2tsp coarsely crushed mixed peppercorns
- 2tbsp chopped dill or fennel leaves
- 3tbsp vodka, schnapps or gin
For the beetroot salad
- 4 medium-sized raw beetroot weighing about 400g
- 2tbsp olive oil
- 1 medium red onion, peeled and thinly sliced
- 1½tsp brown mustard seeds
- 1½tsp lightly crushed coriander seeds
- 1 large tart dessert apple, peeled cored and diced rice vinegar, to taste
- ½-1tbsp vodka
- 1tbsp chopped dill or fennel leaves
Method
Wash and dry the fish and remove any stray bones. Mix together the salt, sugar, coriander seeds, peppercorns and herbs and sprinkle a little in a flat, glass dish. Lay one piece of fish skin-side down on the salt mixture and sprinkle with half the vodka. Spread the remaining salt mixture over the fish, add the second piece of fish, skin-side up, then sprinkle the remaining vodka. Cover and chill for 24 hours.
Unwrap and turn the fish over, spooning over the now liquid brine. Cover again, lay a board on top and weigh it. Chill again for 24 hours. Repeat this procedure once or twice (that’s 3-4 days in total).
Remove the fish from the brine, rinse and dry then rewrap in film. The cured fish will now keep for 4-5 days in the fridge.
When you are ready, make the salad. Peel, and either coarsely shred the beetroot or cut them into thin match-stick sized (wear rubber gloves and work on a stain-resistant surface).
Heat the oil in a wok or deep frying pan and stir-fry the onion for 1-2 minutes, add the spices and fry until the mustard seeds pop. Add the beetroot and continue to stir-fry for 3-4 minutes, then add the apple and cook for 2-3 minutes more. Add 2tsp rice vinegar and toss. Test the beetroot – it should still have a certain bite. Add more vinegar to taste and season. Stir in the vodka to taste and season. Cook for 1 minute, turn into a bowl, cool, then stir in the herbs. Serve at room temperature.
Use a very sharp knife at 45 degrees to the surface of the fish to cut away from the skin in thin, oblique slices. Arrange on plates with the salad and decorate with dill or fennel sprigs. Serve with rye bread and a shot of ice-cold vodka.
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