Beetroot-cured cod with fennel & kohlrabi slaw
- Preparation and cooking time
- Prep:
- plus 1-2 days curing. No cook
- More effort
- 6 as a starter
Ingredients
- 150g grated raw beetroot
- 1 lemon, zested
- 25ml gin
- 1 tbsp sea salt
- 1 tbsp golden caster sugar
- 2 tbsp roughly chopped dill fronds
- 1 fresh skinless fillet of cod, about 240g
For the slaw
- 100g kohlrabi, peeled and very finely sliced (preferably with a mandolin)
- ½ fennel bulb, finely sliced
- 1 candy-striped beetroot, peeled and very thinly sliced (preferably with a mandolin)
- 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
- ½ tbsp lemon juice
- 1 tbsp rapeseed oil
- 1 tbsp Dijon mustard
Method
- STEP 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.
- STEP 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.
- STEP 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.
