Lakerda - Chef Recipe by Murat Ovaz

Ingredients

1 kg Kingfish fillet

Curing:

300 g salt
300 g sugar
1 Tbs cumin salt
1/2 bunch thyme
1 lemon zest
50 ml Raki
1 star anise

Garnish:

3 pieces finely sliced red chilli
1 piece sea grape
10-15 g salmon roe
A few leaves of dill

Method

Mix all curing ingredients in a bowl.

Put the fish skin side down and cover with curing mix and cling wrap. Two hours later, take your fish out, wash and lightly dry. Portion into 0.5 cm strips.

Arrange on a serving dish with garnish.

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