Sunraysia Citrus and Murray River Salt cured Murray Cod with orange, cucumber and Garreffa’s capers

To cure;

1. Place Murray Cod in trays skin side down.
2. Sprinkle liberally with half of the salt, and all of the fennel and star anise.
3. Arrange the aromatics, orange zest, thyme and basil evenly on top.
4. Cover with the orange juice and sprinkle with the remaining salt.
5. Cover and press with a weighted tray and leave in the refrigerator for 3 days.

To serve;

1. Remove the Murray Cod from the cure and wipe clean.
2. Slice the Murray Cod thinly and arrange flat and evenly on the plate.
3. Mix the cucumber, orange, orange juice and capers in a bowl and spoon on top of the sliced fish.
4. Dress with a squeeze of lemon juice and extra virgin olive oil.
5. Finish with cracked pepper and Murray River Gourmet Salt Flakes.