Marinated Kingfish with Mixed Pickles & Dill
Ingredients:
Dried grape leaves: 50 g salted grape leaves
Pickling brew: 250 ml water, 250 g sugar, 250 ml white balsamic vinegar, 1 stick of cinnamon, 2 star anise, 5 g fennel seed, 2 g coriander seed, 1/2 bunch of dill
Mixed pickles: 1/2 cucumber, 1/2 bunch of radishes, 1/2 red onion, 750 ml pickling stock
Salt Lemon: 1 salt lemon, brine
Kingfish, pickled: 500 g salt, 500 g sugar, 10 g katsuobushi, zest of 2 lemons, 1 bunch of dill, 1 kingfish approx. 1.5 kg, 30 ml raki
Dill yoghurt: 200 g Greek yoghurt, 1 bunch of dill, salt, zest of 1/2 lemon
To serve: dill tips, some olive oil, some fleur de sel
Recipes:
Dried grape leaves: Salted grape leaves dry overnight in the dehydrator. Leaves should be as dry as fall leaves.
Pickling brew: For the pickling brew, bring the water, sugar, vinegar, spices and dill to the boil and chill.
Mixed Pickles: Wash the cucumber and radishes and peel the red onion. Remove the core from the cucumber and cut the cucumber into even diamonds. Eighth the radishes and cut half the onion into fine strips.
Salted lemon: Quarter the salted lemon, remove the core and cut the peel into fine strips. Keep in brine until ready to serve.
Kingfish, pickled: Mix 500 g salt, 500 g sugar, katsuobushi, zest of 2 lemons and 1 bunch of chopped dill very well. Properly cut up the fish. Remove the skin from the fillets and discard the oil and blu lines. Rub the fish fillets with raki and cover the bottom of a shallow dish with the pickling mixture. Now place the fillets on the pickle and cover the fish again with the pickling mixture. The fish should now sit in the fridge for about 2-2.5 hours, depending on its thickness. After pickling, wash off the salt and sugar mixture thoroughly, pat the fish dry and pack in an airtight container. Refrigerate until ready to serve.
Dill yoghurt: in a blnder, mix the yoghurt with the chopped dill, salt and lemon zest until you get a strong green yoghurt sauce.
Serving:Take the kingfish out of the fridge 1/2 hour before serving, drain the mixed pickles and set aside the vine leaves and dill.
Put the dill yoghurt on a plate, cut the kingfish into 1 cm thick pieces and arrange on the yoghurt. Drizzle with olive oil and season with fleur de sel. Distribute the mixed pickles and the strips of salted lemon over the fish and garnish with the dried grape leaves and fresh dill tips.