Bàlik Tùrshussu

Ingredients

• 5.5 pounds (5–6 lb) salmon or swordfish (Choose either salmon or swordfish; the fish will be sliced into thick rounds.)
• 0 sufficient (to taste) salt (Use enough salt to season both sides of each fish slice generously before frying.)
• 0 sufficient (for frying) olive oil (Use enough olive oil to shallow-fry the fish slices in batches; the original specifies olive oil only.)
• 3 pints wine vinegar (Use the best quality wine vinegar available; this forms the pickling brine.)
• 0.5 teacup (approximately 4 fl oz / 120 ml) saffron water (Saffron water is made by steeping a pinch of saffron threads in hot water until the water turns a deep golden colour, then cooling before use.)
• 1.5 tablespoons (1–2 tbsp) powdered sugar (Use 1 tablespoon for a less sweet brine or 2 for a slightly sweeter result.)
• 9 cloves (8–10 cloves) garlic cloves (Peeled and cut into rough chunks approximately the size of a pistachio nut.)
• 0 sufficient (several handfuls) bay leaves (Use enough to lay a generous layer on the bottom and top of the jar and between each layer of fish.)
• 0 sufficient (several handfuls) myrtle leaves (Fresh or dried myrtle leaves. If myrtle is unavailable, the original recipe does not suggest a substitute — use what you can source from a specialist or Mediterranean grocer.)
• 0 sufficient (to sprinkle between layers) mixed spice (Use a pre-blended mixed spice (such as a Turkish baharat blend or a standard mixed spice blend). The original does not break this down further.)
• 0 sufficient (a small handful) peppercorns (Rinse the peppercorns under cold water before using (as the original specifies 'washed peppercorns').)
• 0 sufficient (a small handful) pistachios (Use shelled, skinned pistachios. To skin: blanch briefly in boiling water, drain, and rub off the papery skins.)

Instructions

1. 1Place your salmon or swordfish on a clean chopping board. Using a sharp knife, cut the fish into slices approximately three-quarters of an inch (about 2 cm) thick. Try to keep the slices even in thickness so they fry uniformly.
2. 2Rinse the fish slices under cold running water. Lay them out on a clean kitchen cloth or paper towels and pat them thoroughly dry — this helps them fry rather than steam. Once dry, sprinkle both sides of each slice generously with salt.
3. 3Pour a generous amount of olive oil into a large frying pan — enough to come a few millimetres up the side of the pan (shallow frying). Heat over medium-high heat until the oil shimmers but does not smoke. Fry the fish slices in batches, leaving space between each piece. Cook until each side is a deep golden-brown colour, approximately 3–4 minutes per side depending on thickness. Do not overcrowd the pan, as this will lower the oil temperature and cause the fish to steam instead of fry. Remove the fried slices and set them aside to cool completely on a plate.
4. 4Pour the three pints of wine vinegar into a medium saucepan. Add the half teacup of saffron water and the powdered sugar (use 1 tablespoon for a lighter sweetness or 2 tablespoons if you prefer a slightly sweeter brine). Stir everything together until the sugar dissolves. Place the pan over medium heat and bring the mixture to a gentle partial boil — you want it to just begin bubbling around the edges and steam to rise, but it does not need to reach a rolling boil. Once it has partially boiled, remove the pan from the heat and set the brine aside to cool slightly.
5. 5Peel eight to ten cloves of garlic. Cut each clove into rough chunks approximately the size of a pistachio nut — this is about three or four pieces per clove. Set aside.
6. 6Take a large, clean stone jar or a wide-mouthed glass preserving jar. Lay a generous layer of bay leaves and myrtle leaves flat across the entire bottom of the jar, covering it completely. This forms the aromatic base for your first layer of fish.
7. 7Place a layer of the cooled fried fish slices over the leaves, arranging them in a single layer as flat as possible. Sprinkle a portion of the mixed spice evenly over the fish. Scatter some of the garlic pieces, a few washed peppercorns, and some skinned pistachios over the top. Now lay another layer of bay leaves and myrtle leaves over the fish. Repeat this sequence — bay and myrtle leaves, then fish slices, then mixed spice, garlic pieces, peppercorns, and pistachios — continuing until all the fish has been used or the jar is full. Finish the final layer with a covering of bay leaves and myrtle leaves on the very top.
8. 8Carefully pour the prepared vinegar brine (from Step 4) over the layered fish. Pour slowly and steadily, allowing it to seep down through all the layers. Continue until the fish is completely submerged in the brine. It is important that all the fish is covered to ensure proper pickling and to prevent spoilage.
9. 9Place a small clean plate or a piece of clean board directly on top of the top leaf layer inside the jar, pressing it gently down to keep the fish submerged beneath the brine. Place a heavy weight on top of the plate — a heavy can, a clean stone, or any heavy oven-safe object will work. Cover the jar with its lid or seal tightly with cling film. If using a jar without a lid, tie a clean cloth over the top.
10. 10Store the sealed jar in a cool, dark place — a pantry, cellar, or the bottom shelf of a refrigerator is ideal. Leave it completely undisturbed for three full days. During this time the flavours will develop and the fish will pickle fully. After three days the Bàlik Tùrshussu is ready to eat. It will keep well for some time after this, and is especially good served in summer either alongside a salad or on its own.