Smoked Giant Grouper with Roasted Golden Beets, Blood Orange and Horseradish Gremolata

By Chef

Ingredients

  • 600gm Giant grouper fillets, skin on
  • 50gm rock salt
  • 50gm brown sugar
  • ½ tsp cracked black pepper
  • ½ tsp fennel seeds, crushed
  • 12 golden baby beets
  • 1 cup small beet leaves
  • 1 golden shallot, finely sliced
  • 2 blood oranges, zested and segmented
  • 30gm grated fresh horseradish
  • 1tbs chopped flat leaf parsley
  • 30ml red wine vinegar
  • 1 tsp Dijon mustard
  • 60ml extra virgin olive oil

Method

  1. Mix together the rock salt, brown sugar, pepper and fennel seeds.
  2. Rub all over the grouper fillets and wrap tightly in plastic wrap.
  3. Refrigerate for 24 hours.
  4. Wash and dry the grouper fillets and lay skin side down on lightly oiled smoking racks.
  5. Hot smoke the grouper at 80°C until just cooked through. (approx. 1 hour) Refrigerate.
  6. Rub the baby beets with oil, place in a roasting tray and cover with foil.
  7. Roast at 180°C for 30 minutes or until the skins slip off easily using your fingers. Slice each beet in halves or quarters.
  8. Finely chop the orange zest and mix with the horseradish and parsley.
  9. Whisk together the vinegar, mustard and olive oil.
  10. Flake the smoked grouper into a mixing bowl.
  11. Add the beets, beet leaves, shallot and blood orange segments and gently mix through with the dressing.
  12. Divide between four serving plates and sprinkle with a generous amount of the horseradish gremolata.