Citrus-cured white fish with pickled radishes

Method

1. Zest the citrus fruit into a bowl, then grind the coriander seeds in a pestle and mortar and add them to the bowl along with the salt and sugar. Mix well, then pour half the mixture onto a tray with high sides. Lay the fish fillets on top, skin-side down, then pour over the rest of the cure and pat down so it covers the fillets evenly. Leave to cure in the fridge for 30 minutes.
2. Meanwhile, prepare the garnishes. Put the vinegar, elderflower cordial and 1 tbsp water in a pan, bring to the boil, then add the sliced radishes, remove from the heat and leave to quick-pickle as they cool.
3. Roughly chop the dill, then put in a small blender or mini-chopper with the oil and whizz for 1 minute. Strain through a fine sieve set over a bowl, then transfer to a small squeezy bottle if you have one (if you don’t, a spoon is fine). The chopped dill left in the sieve can now be mixed through the mayonnaise with a pinch of salt.
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4. After 30 minutes, wash the cure off the fish, then pat dry with kitchen paper. Using a sharp knife, finely slice the whiting away from you at an angle, leaving the skin behind. Divide the sliced fish between plates, then dress with the drained pickled radishes, dots of mayonnaise, dill oil and dill sprigs.