500 grams thick white fish fillets (I used monkfish which were 3-4 cm thick)
fresh dill or fennel fronds to serve
250 grams cooked beetroot, roughly chopped (I used tinned beetroot)
3 tablespoons soy sauce
1 teaspoon whole aniseed, toasted
zest 1 orange
4 tablespoons sea salt
2 tablespoon raw sugar
½ cup sour cream
2-3 tablespoons horseradish sauce
sea salt and ground pepper
1 medium telegraph cucumber
2 teaspoons white wine vinegar
2 teaspoons olive oil
1 teaspoon sea salt
Cure: Put the beetroot, soy, aniseed and the orange zest in a food processor and process until smooth. Tip into a dish and stir in the salt and sugar.
Line a shallow dish just large enough to hold the fish in a single layer, with plastic wrap, bringing it up the sides and leaving a 4cm overhang.
Spread half of the cure on the base of the dish and place the fish on top. Spoon over the remaining cure, making sure the fish is completely covered.
Bring the plastic wrap over the fish then cover again with more plastic wrap. Place in the fridge for 24 hours.
Horseradish sauce: Combine the ingredients in a bowl and season.
To serve: Lift the fillets out of the cure and gently rinse under cold water. Pat the fillets dry with kitchen towels. Using a sharp knife, slice thinly and place on a platter. You can just squeeze over a little lime juice and serve with the horseradish sauce or top with the following cucumber salad. We served ours with Ryvita crackers.
Cucumber Salad: Using a vegetable peeler, shave the cucumber into long thin strips, working your way around the core. Discard the core. Place in a bowl with the remaining ingredients and toss together. Leave for 10 minutes then lift out and scatter over the cured fish leaving the watery liquid behind in the bowl.