Cured Orford Line Caught Pollack, Textures of Kent Heritage Carrots, Pickled Radish

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Preparation info
  • Serves

    4

    • Difficulty

      Complex

Appears in
The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

  • 1 × 600 g pollack fillet centre cut, scaled and pin bones

Method

Cure for Pollack

  1. Blitz the spices, seaweed, salt, sugar and zest.
  2. Cover the pollack and cure for 30 minutes
  3. Wash off and pat dry.
  4. Square cut the pollack into 4 × 10 × 5cm portions.

Pickled Radish

  1. Wash/dry the