Denarau Punch
With a deep body of Shiraz and light overtones of fruit, mint and bitters.
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.
Recipe provided by Yagiz
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