Lakerda - Chef Recipe by Murat Ovaz

Ingredients

1kg Kingfish fillet

Curing:

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

Garnish:

3 pieces finely sliced red chilli
1 piece sea grape
10-15g 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.