Filet, scale and clean the fish (Leave skin on)
Mix all the cure ingredients and line a non reactive
pan with some of the mixture.
Place the prepared filets skin side down on the
mixture, being careful not to overlap them.
Top with more cure mixture and continue until all the
filets are covered.
Allow to cure for 18-20 hours in the fridge.
Wipe off cure when the fish has the desired texture and
flavour. For smaller fish you would adjust the time in the
cure. For a thin fillet of fluke or sole 4-6 hours would be
To serve, wash off the cure and discard. Thinly slice the fish
and serve with a light salad of mixed greens, shaved raw
fennel, citrus segments, coriander leaves and good quality