- 3 cod fillets, tuna, bonito or red trout
- coarse sea salt
- few sprigs of fresh dill
- juice of 1 lemon
- 1/2 teaspoon of mustard
- about 150 ml olive oil
- pepper and salt to taste
- optional: spring onions for garnish
Kitchen equipment needed
- medium-sized bowl
- small bowl
Preparation — 10 minutes + 24 hours waiting time
RINSE the fish fillets, they shouldn’t contain any blood. PLACE the fillets in a bowl, season with pepper and add the dill sprigs and cover with a thick layer of coarse sea salt. Refrigerate and wait 24 hours, this way the flavors will get fully absorbed by the fish.
RINSE very well with cold water to get rid off the salt. PLACE the fillets in cold and clean water and refrigerate for another 3 hours, this step is really important otherwise the fish will be way too salty.
Meanwhile create the lemon dressing. SQUEEZE the juice from the lemon, add a bit of mustard, pepper and salt. Whisk well and then drizzle the oil in very slowly, until you’ve reached the desired thickness. Keep on whisking otherwise the juice and oil won’t combine. Season with pepper and salt if needed.
Finishing the Turkish salty fish — 5 minutes
Taste if the fish is rinsed enough, depending on how salty you like your fish. SLICE into bite-size pieces and arrange on a plate. Thinly SLICE some spring onion for garnish and finish the Turkish salty fish with the lemon vinaigrette. Enjoy!