Curing fish is a simple technique that’s all about minimal effort and maximum reward. Bennelong’s ROB COCKERILL runs us through the age-old process.
Curing is one of the oldest methods of preservation, and it still finds favour as a way to not only extend the life of fish, but change its flavour and texture dramatically. “A cured side of fish is a total show-stopper that requires very little work,” says Rob Cockerill, head chef at Sydney’s Bennelong. “It’s great to have in the fridge, especially over the entertaining season. At Bennelong, we serve it simply with a little cultured cream, pickled onion or citrus to help lift the flavour.” Bread or blini, pickled fennel and herbs are always welcome accompaniments, too. But the start is where the real magic happens, with any flavours added to the salt-sugar mix working their way deep into the fish.
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Esta historia es de la edición December 2018 de Gourmet Traveller.
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
