Sugar cured snapper
Ingredients
CURE MIX
100gm table salt
100gm sugar
2 each lemon zest only
2 each Snapper fillets
AVOCADO PUREE
4each avocado
1each eshallot
3each tomato petals
2ml tabasco
salt
lime juice.
CURE MIX
Combine salt, sugar and zest.
sprinkle under and over the snapper fillets and leave for 3 hours.
wipe off excess cure mix.
Slice snapper into thin strips across the grain and then roll out between two sheets of plastic until almost see through.
AVOCADO PUREE
blitz all ingredients and then pass through a sieve.
season to taste with salt and lime.
TO PLATE
With a parisienne scoop, ball a ripe avocado and place four balls on a river stone and place drops of avocado puree between them.
Cover the avocado with a sheet of cured Snapper and garnish with chilli powder and chive flowers.
