THE River Deck head chef Ludovic Baulacky shares his recipe for a crowd-pleasing Cured Fish Salad.
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The River Deck at Noreuil Park has a new spring menu, featuring many local producers on the breakfast, lunch and dinner offerings.
Cured Fish Salad
Ingredients
- 500g salmon
- 100g salt
- 100g sugar
- Citrus zest
- Coriander seeds
- Fennel seeds
Method
Mix the ingredients and cover the fish flesh.
Leave for one hour.
Avocado Puree
Ingredients
- 1 avocado
- 1 tbsp glucose
- Pinch salt
Method
Blend the avocado, glucose and salt to make the puree.
Make up a simple salad of citrus, chives and beetroot.
Rinse the fish lightly.
Slice the fish thinly.
Arrange the salmon, avocado puree and salad on to a plate.