Ingredients

1 large, very fresh fish head, such as snapper/moki/parore with the collar on, or 1 whole flat fish such as flounder or sole
2 tablespoons brown sugar
1 tablespoon flaky sea salt
1 teaspoon paprika
1 orange, zest and juice
1 lemon, zest and juice
olive oil
MY GRANNY’S PICKLED VEGETABLES
2 zucchini, sliced thinly
1 carrot, peeled, sliced thinly
1 red onion, sliced thinly
4 garlic cloves, sliced thinly
1 fennel, sliced thinly
1 cauliflower, cut into small florets
50g salt
3 cups apple cider vinegar
1 cup water
1 cup sugar
1 tablespoon dried mustard seeds
handful of dill
1 red chilli, sliced lengthways into 4 pieces
1 teaspoon mustard powder (I use Colman’s)
1 teaspoon turmeric powder
1 tablespoon peppercorns
1 bay leaf
sprig of thyme
SALSA VERDE
2 cloves garlic
2 tablespoons capers
zest of 1 lemon
handful of parsley
handful of basil
a few lugs olive oil
MUSTARD MASCARPONE
100g mascarpone
20g Dijon mustard
20g whole grain mustard
handful chopped chives

Instructions

1.Split the fish heads in half lengthways.
2.Mix together the sugar, salt, paprika, orange and lemon zest to make a rub.
3.Rub into the fish head and marinate for 3 hours.
4.Preheat a gas barbecue or light a charcoal barbecue and take it to a high heat.
5.Shake off the excess rub, place the fish on the barbecue and colour for about 5 minutes on each side.
6.The brown sugar in the rub will caramelise s don’t burn it.
7.Depending on the thickness of the fish it may require some time in the oven at 180°C, to cook it through.
8.Squeeze over the orange and lemon juice and sprinkle with a little olive oil.
9.Serve with pickled vegetables, a spoonful of salsa verde and some mustard mascarpone.
10.MY GRANNY’S PICKLED VEGETABLES
11.Mix the vegetables with the salt and cure for 2 hours.
12.Squeeze out all the excess liquid and pack the vegetables into sterilised glass jars.
13.Put the vinegar, water, sugar, mustard seeds, dill, chilli, mustard powder, turmeric, peppercorns, bay leaf and thyme in a pan.
14.Bring to the boil, pour over the vegetables in the glass jars while very hot, filling the jars to the top, and place the lids on.
15.Turn the jars upside down and cool on the bench.
16.Store in the fridge until needed.

Recipes & food styling Ben Bayly / Photography Sam Stewart

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