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Sugar Cured Snapper with Grapefruit, Cucumber and Dill Emulsion
Sugar Cured Snapper with Grapefruit, Cucumber and Dill Emulsion
Recipe By Andrew Hindley
Ingredients :
2 cucumber
2 pink grapefruits
200ml oil
1 bunch dill
2 egg yolks
50ml ouzo
500g rock salt
1tbsp fennel seeds
500g granulated sugar
1 cup white wine vinegar
1kg snapper or other white fish

How To Make

A fantastic starter that benefits from most of the work being done ahead of time. A 1kg fish will need around 3 days to fully cure however semi curing the fish works perfectly well also. The dill oil will need to be made the night before 3 days before: For the fish, fillet and pin bone but leave the skin on. Weight out 500 g each of sugar and salt and add to a large mixing bowl. To the salt and sugar add the zest of two grapefruits (don't throw the grapefruits away as you will need them later) together with the crushed peppercorns and fennel seeds and ouzo and mix well to resemble wet sand. Take two large pieces of cling film and lay each piece on top of each other. Lay some of the wet salt and sugar mix on top in the centre so it is about 2 cm thick and press the fish down on top flesh side down. The other fillet is placed on top so both skin sides are in contact. Then lay the remaining cure mix on top to a similar thickness and wrap the fish tightly. Place in a flat container in the fridge and weigh the cpure mix down. Leave refrigerated for three days. 24 hours before: The day before, prepare the dill emulsion. To a pan of salted boiling water add the dill and cook for 30 - 45 seconds. Remove from the water and shock in ice water, leaving in the fridge for 10 minutes. Squeeze out the water and weigh the cooked dill. Add the dill to a blender with x 3 weight of neutral oil and blend on high for one minute. Pass through a muslin cloth or coffee filter and leave to drip into a container overnight, ideally in the fridge. The pickle can be prepared on the same day. In a small pan bring all the ingredients to a simmer ensuring the salt and sugar has been dissolved. Place in the fridge to cool. Once cooled use a melon baller to remove balls of cucumber (take from the skin and avoid the interior seeds) and leave to pickle for 2 - 3 hours. To prepare the dish, retrieve the fish from the fridge. Remove the cure and rinse the fish well to remove all the salt. Starting at the tail end and using a sharp fish filleting knife, slice thin slices of fish, taking care not to cut through the skin. Once you have removed all the fish, lay the flesh between two sheets of cling film and with a rolling pin roll out until almost see through. For the dill emulsion add 2 yolks to a stick blender bowl with a splash of white wine vinegar. Blitz until well incorporated and slowly add the green oil to form a thick emulsion. Transfer to a squeezy bottle. (Keep a little of the dill oil back). Finally cut out three supremes of grapefruit you zested per person and use a potato peeler to peel two strips of raw cucumber per person. To plate add the emulsion to the plate, laying the fish on top and around. Garnish with strips of raw cucumber, pickled cucumber balls and the supremes of grapefruit and finish with fronds of fresh dill and a drizzle of the dill oil.