Cured herring with orange and radish

Herrings are sporadic in our port as no one sadly really targets them. But when they are about we like to cure them in a variety of ways.

Serves 6

• 6 herring, scaled, filleted and pin-boned

For the cure

• 2tsp star anise
• 2tsp fennel seeds
• 2tsp Nepalese peppercorns
• Grated zest of 1 blood orange
• 250g rock salt
• 250g caster sugar
• 100ml white wine
• 150ml blood orange juice

For the pickle

• 200ml white wine vinegar
• 100ml white wine
• 150g caster sugar
• 1 dried bird's eye chili
• 2tsp fennel seeds
• 2tsp star anise
• 2tsp Nepalese peppercorns
• 1 blood orange

To serve

• 6 radishes, finely sliced
• Good-quality olive oil

Begin by making the cure. Place all the cure ingredients except the white wine and orange juice in a food processor and blitz for 20 seconds, or until everything is well mixed and some of the spices are cracked.

Spread half of this mixture into the base of a non-reactive container that will snugly hold all the fish fillets side by side in one layer. Place the herring fillets skin-side up on top of the cure mix in a single layer, then sprinkle over the remaining cure to completely cover the fish. Pour over the wine and orange juice, then cover with clingfilm and refrigerate for five hours.

While the fish is curing, make the pickle. Place the vinegar, wine, sugar, chilli, fennel seeds, star anise and peppercorns into a saucepan and bring to the boil slowly over a low heat to give the spices time to infuse into the liquid. Taste the liquid as you do this to test the balance of sweet and sour, adding more sugar or vinegar if you think it's needed. Leave to cool completely.

Peel the orange with a vegetable peeler and shred the zest very finely with a knife, then add the zest to the cooled pickle. Set the peeled orange aside for the garnish.

Remove the herrings from the cure and gently wash under cold running water, then pat dry on kitchen paper and place in a clean container. Cover the herrings with the cold pickling liquid, then cover with clingfilm and leave for at least 24 - 48 hours, or more is best.

Serve the fish with a little of the pickling liquid, blood orange segments, slices of radish and a drizzle of really good olive oil.

Recipe taken from The Seahorse by Mitch Tonks and Mat Prowse. Photography by Chris Terry