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