The fish that is most intimately connected with Malta for the Maltese is lampuki, or dolphin fish or dorado. It arrives in mid-August and disappears in December. It is a relatively cheap fish. These ones were approximately 25 centimeters long. Larger ones are fished at other times of the year.
Lampuki is well suited to eat raw. I decided to try to marinate it in Orléans mustard, orange and lemon juice and olive oil. After filleting it, I salted them on both sides in grey Guérande salt for approximately 15 minutes. Then they were washed and simply put in the marinade for a day. I served them on spelt sour dough crackers and sprinkled the fish with some chopped dill. I will get back to how to do those sour dough crackers soon. They are good.
7 Comments
Nice to see that you are back on blogging. Looking forward to read more about those spelt sour dough crackers!
Hittade vägen genom Sophie …
Blev inte besviken ….
Kommer tillbaka för “The crakers recipe ” …
Hope you do speak swedish (or i made a fool of myself but Sophie says you’re a Viking so…)
Ännu en svensk i förskingringen!
The crackers will come soon. First there will be some octopus stuff and urchins. And yes, tuna.
Sâ ja …
Det var konstig , när jag sâg Bilden tykte jag att fisken verkade ligga pa en Kanel stâng fôr att fâr smaken av det och det skulle kunna vara nât eller hur ?
(Sorry for my swedish ia m writing with a french board) …
Nice to read you Mikael , interesting blog …
No it is a cracker that the fish is sitting on. They are good for a lot of stuff. The other day I found out that they are great for spreading tuna belly passed through a tamis into a tuna belly spread. Cinnamon and fresh fish is difficult marriage to succed with. Incredibly difficult. Fish that has a fishy taste, to make myself clear, a fish that has been going through lipid oxidization due to being not so fresh, can probably benefit from a spice like cinnamon to “cover up” some of the off flavours. But for me, being a purist searching for live fish and storing them at optimum conditions if required, flavours should only complement the fish. The salting of the lampuki in this recipe also somewhat reduces the impact of the marinade, which is quite mild to begin with.
I do agree with that , i do also love fresh Raw or almost” touched” Fishes ..
Your fish recipe is a good variation of Swedish “Gravad lax ” …only missing a tiny pinch of sugar perhaps ?
Love Dill
But i have great memories of a Dish in Mexico with Stripped Bass cooked in onions , herbs , Cumin , coriander and some Cinnamon and Achiote sauce ..
And a dish in Indonesia with a fish cooked in cinnamon too …
Yes of course, there is a viking connection in there. As for the sugar, I tend to avoid it unless needed for the curing.
I love dill too. I did sorbet of a dill-seed vinagrette served in a gazpacho the other day. Great on a warm summer day.