Gravalax

This is a delicate way to cure fish.  All firm fleshed oily fish are suitable for this recipe, Salmon, Sea Bass, Sword Fish, Gurbell (as in this recipe), just make sure that the fish is ultra fresh and with no smell at all.  Normally after 24-36 hours it is ready to eat however you can keep it for 1 week.

2 kg Fish filleted, and all bones removed
4 tbsp Coarse Sea Salt
3 tbsp Demerara Sugar
1 tbsp Coarsely Ground Black Pepper
1/2 cup chopped fresh dill
3 tbsp Vodka
1/2 tsp dried chilli flakes

Prepare the curing mixture by mixing salt, sugar, pepper and chilli flakes in a bowl.

Cut 1 large piece of baking paper and place over aluminium foil of equal size.  Layer 1 fish fillet skin side down over baking paper.  Sprinkle over half the salt mixture then sprinkle over the chopped dill and then the remaining salt mixture. Pour the vodka all over then layer the other fillet over this time skin side up. Wrap carefully with baking paper then close securely with the foil.  Put wrapped fish on a plate then put another plate over and some weight ( a small brick wrapped in foil will do!) and leave in the refrigerator for about 24-36 hours (not more than a week, the longer the saltier it will become). Turn once or twice.

Remove from wrapping and carefully wipe away some of the dill and salt moisture.  Using a filleting knife, slice thinly and serve with lemon wedges and sliced chilli.