A sweet and salty ceviche
In this recipe, curing preserves the beautiful, firm texture of the brill, and the flavour is superb. It is complemented by the sweet acidity of the fruit and the salty umami of the seaweed.
500g brill fillet, skinned and trimmed
250g ripe blackberries
1 orange, peeled, segmented and cut into small chunks
50g samphire, blanched for 10 seconds
20g sea purslane, blanched for 10 seconds
For the cure:
1 orange, zested and juiced
1 lemon, zested and juiced
1 lime, zested and juiced
100g rock salt
For the dressing:
100ml extra virgin rapeseed oil
30ml yuzu juice
Blitz the ingredients for the cure in a food processor for 1 min. Put a double layer of cling film on the counter top, cover with half the cure, put the brill fillets on top and coat with the remaining cure. Wrap the fish in the cling film, place on a tray and leave for three hours in the fridge.
Unwrap, wash off the cure, then wrap the fish tightly in cling film again and store in the fridge for another hour or so.
Whisk the dressing together and set aside in a bowl. Slice the brill thinly and lay over the plate in a circle, decorate with the blackberries and orange chunks, dress the fish with the yuzu dressing and lay the samphire and sea purslane over the top.
ALTERNATIVE: For a touch of drama, I’ve used dry ice. Maybe not something you’ll have to hand at home, but it looks absolutely amazing!