White Pepper-Cured Kingfish With Lardo and Rye

Name: White Pepper-Cured Kingfish With Lardo and Rye
Ingredients: 1½ tbsp fennel seeds; 1½ tbsp white peppercorns; 165 gm (¾ cup) white sugar; 90 gm (¾ cup) sea salt; 500 gm piece of kingfish, bloodline and skin removed; 200 gm stale light rye sourdough bread, crusts removed, chilled; For brushing: olive oil; 100 gm very thinly sliced lardo (see note); 100 gm fromage blanc (see note); To serve: Avruga (see note), micro-cress and lemon-infused extra-virgin olive oil

www.gourmettraveller.com.au

Australian Gourmet Traveller fast seafood entree recipe for white pepper-cured kingfish with lardo, Avruga and rye crisps by Ben Shewry

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Ingredients

1½ tbsp fennel seeds
1½ tbsp white peppercorns
165 gm (¾ cup) white sugar
90 gm (¾ cup) sea salt
500 gm piece of kingfish, bloodline and skin removed
200 gm stale light rye sourdough bread, crusts removed, chilled
For brushing: olive oil
100 gm very thinly sliced lardo (see note)
100 gm fromage blanc (see note)
To serve: Avruga (see note), micro-cress and lemon-infused extra-virgin olive oil