Meze Atlas, Fish and seafood

Lakerda

/la·KER·da/

Salt-cured large bonito sliced and served with red onion and olive oil

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

• 1 kgtorik (large bonito), centre cut, very fresh
• 600 gcoarse sea salt
• 250 mlolive oil
• 1red onion, thinly sliced
• 1lemon

Method

1. Use only very fresh fish and freeze it at -20°C for at least 7 days before curing, then thaw in the fridge.
2. Cut the fish into 3 cm thick rounds and remove the backbone. Soak in iced water in the fridge for 12 hours, changing the water every 3 to 4 hours, until the flesh is pale and no blood remains.
3. Pat dry. Spread a layer of salt in a glass or ceramic container, then pack the fish in layers, covering each layer completely with salt.
4. Cover, weight lightly and refrigerate for 10 days. Pour off any liquid that collects every 2 to 3 days.
5. Rinse off the salt, pat dry, remove the skin and slice thinly. Keep any you do not serve covered in olive oil in the fridge for up to 1 week.
6. Serve with red onion, lemon wedges and a little olive oil.