Citrus-Cured Kingfish With Lemon Labne Appetiser

Name: Citrus-Cured Kingfish With Lemon Labne Appetiser
Total time: 31 min
Ingredients: 2 tsp each whole white peppercorns and fennel seeds; ½ cup each coarsely chopped coriander and mint; 35 gm sea salt (¼ cup); 1 tbsp raw caster sugar; Finely grated rind and juice of 1 lemon and 1 orange; 2 250gm pieces of sashimi-grade kingfish fillet, bloodline removed; To serve: lavash-style crisp bread, finely diced Lebanese cucumber and Spanish onion, sprouts, extra-virgin olive oil and lemon wedges; Lemon labne; 500 gm sheep’s milk yoghurt; Finely grated rind of 1 lemon, juice of ½; 1 garlic clove, finely chopped; Herb crust; ½ cup each coarsely chopped flat-leaf parsley and mint; Finely grated rind of 1 lemon and 1 orange

www.gourmettraveller.com.au

Australian Gourmet Traveller recipe for citrus-cured kingfish with lemon labne.

View full recipe on www.gourmettraveller.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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Ingredients

2 tsp each whole white peppercorns and fennel seeds
½ cup each coarsely chopped coriander and mint
35 gm sea salt (¼ cup)
1 tbsp raw caster sugar
Finely grated rind and juice of 1 lemon and 1 orange
2 250gm pieces of sashimi-grade kingfish fillet, bloodline removed
To serve: lavash-style crisp bread, finely diced Lebanese cucumber and Spanish onion, sprouts, extra-virgin olive oil and lemon wedges
Lemon labne
500 gm sheep’s milk yoghurt
Finely grated rind of 1 lemon, juice of ½
1 garlic clove, finely chopped
Herb crust
½ cup each coarsely chopped flat-leaf parsley and mint
Finely grated rind of 1 lemon and 1 orange