“This is a really simple and light dish perfect for spring,” says Rodney Dunn. “The components can all be prepared ahead of time. At the restaurant we use whatever fish the fishermen have caught and so can you – the best white-fleshed fish you can buy – freshness is everything with this dish.”
Ingredients
Toasted seeds
Horseradish vinaigrette
Method
Main
1.Trim fish into 8 portions and transfer to plates. Combine salt and sugar, scatter over both sides of fish, cover with plastic wrap and refrigerate for 2 hours.
2.For toasted seeds, dry-roast sunflower, sesame and nigella seeds over medium heat until fragrant (6-7 minutes). Bring a small saucepan of water to the boil, add buckwheat and cook until just tender (7-8 minutes). Drain and pat dry with paper towels. Heat oil in a small saucepan to 180°C and deep-fry cooked buckwheat until golden and crunchy (6-7 minutes; be careful, oil will spit). Transfer to a plate lined with paper towels using a slotted spoon, cool, then combine with seeds. Toasted seeds will keep in an airtight container for up to a week.
3.For horseradish vinaigrette, process all ingredients except oils in a blender until combined, then, with the motor running, drizzle in oils. Season to taste and refrigerate until required.
4.Brush curing mix off fish and pat dry with paper towels. Transfer to serving plates, drizzle with vinaigrette, scatter with spring onion, leaves, flowers and toasted seeds, and serve.
Mustard leaves and borage flowers are available from farmers’ markets and specialist greengrocers. If they’re unavailable substitute rocket and other edible flowers, such as chive flowers.
Notes
