Ingredients
- 250g Cod fillets
- 150g grated raw beetroot
- 1 lemon, zested
- 2 tbsp chopped dill
- 25ml gin
- 1 tbsp sea sal
- 1 tbsp golden caster sugar
Instructions
- for the cure: 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.
- 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 - 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 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