A plate serving beetroot-cured cod with fennel & kohlrabi slaw

Beetroot-cured cod with fennel & kohlrabi slaw

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Prep: 45 mins plus 1-2 days curing. No cook

More effort

6 as a starter

If you're out to impress look no further: beets give the cod in this dish a pretty pink hue and kohlrabi has a crunch that works so well in a slaw

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal84
  • fat3g
  • saturates0g
  • carbs5g
  • sugars4g
  • fibre2g
  • protein8g
  • salt1.3g
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Ingredients

  • 150g grated raw beetroot
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 1 lemon, zested
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 25ml gin
    Gin

    Gin

    jinn

    Like all safe alcoholic drinks, gin is based on ethanol, an intoxicating liquid chemical that…

  • 1 tbsp sea salt
  • 1 tbsp golden caster sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tbsp roughly chopped dill fronds
  • 1 fresh skinless fillet of cod, about 240g
    Cod

    Cod

    kod

    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

For the slaw

  • 100g kohlrabi, peeled and very finely sliced (preferably with a mandolin)
    Kohlrabi

    Kohlrabi

    cole-rah-bee

    Looking something like a Sputnik in vegetable form, with a squat bulb and antennae-like shoots,…

  • ½ fennel bulb, finely sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 1 candy-striped beetroot, peeled and very thinly sliced (preferably with a mandolin)
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 1 Granny Smith apple, peeled, cored and julienned
  • ½ red onion, very finely sliced
  • 2 tbsp soft herbs, such as dill and chervil, leaves picked and roughly chopped, plus extra to garnish

For the dressing

  • 1 tbsp capers
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • ½ tbsp lemon juice
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 tbsp Dijon mustard

Method

  1. Put the beetroot, lemon zest, gin, salt and sugar in a blender, blitz to a paste, then stir through the dill. Cut two bits of baking parchment big enough to wrap up the fish. Coat the fish with the cure so it is fully covered, then lay it on the parchment and evenly spread over any remaining cure. Wrap it up really tightly and place on a baking tray. Put another smaller tray on top of the fish parcel and weigh down with cans or a heavy mortar. Leave for one or two days in the fridge, draining off the liquid that escapes.

  2. On the day you wish to serve, remove the parchment and gently rinse off the cure. Dry the fish with a clean kitchen towel.

  3. Combine all the slaw ingredients in a bowl and season. Combine the dressing ingredients and pour over the slaw. Taste and check for seasoning. Finely slice the cured fish against the grain and serve with the slaw. Garnish with more fresh herbs scattered over the top.

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Comments, questions and tips

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catie74
18th Jul, 2017
Tastes great and looks really pretty. I made this as part of a meal during a hen night weekend
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