Ingredients
- 250g Cod fillets
- 150g grated raw beetroot
- 1 lemon, zested
- 2 tbsp chopped dill
- 25ml gin
- 1 tbsp sea salt and freshly ground black pepper
- 1 tbsp golden caster sugar
To make coleslaw and dressing:
- 1/2 kohlrabi and fennel peeled and sliced,
- 1 beetroot, 1 apple, peeled, cored and julienned
- Add ½ red onion finely sliced, 2 tbsp dill and chervil leaves picked and roughly chopped.
- Mix all together
- Keep extra to garnish
- To dress, mix 1 tbsp capers,½ tbsp lemon juice,1 tbsp rapeseed oil and 1 tbsp dijon mustard
Instructions
- To cure the fish 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 and coat with paste.
- 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. - 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