Ingredients
250g Cod fillets
150g grated raw beetroot
1 lemon, zested
25ml gin
1 tbsp sea salt
1 tbsp golden caster sugar
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 bakingparchment big enough to wrap up the fish. Coat thefish with the cure.
2 tbsp roughly chopped dill
1 fresh skinless fillet of cod.
For the slaw:
100g kohlrabi, peeled and very finely sliced
½ fennel bulb, finely sliced
1 beetroot, peeled and very thinly
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 extrato garnish
For the dressing
1 tbsp capers
½ tbsp lemon juice
1 tbsp rapeseed oil
1 tbsp Dijon mustard
Keep the fish fully covered, then lay it on the parchment and evenlyspread 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.
On the day you wish to serve, remove the parchment and gently rinse off the cure. Dry the fish with a clean kitchen towel.
Combine all the slaw ingredients in a bowl and season. Combine the dressing ingredients andpour over the slaw.
Taste and check for seasoning. Finely slice the cured fishagainst the grain and serve with the slaw. Garnish with more fresh herbsscattered over the top