Experience our expertly prepared cured cod paired with crisp, refreshing kohlrabi. This dish combines the tender, utaste of perfectly cured cod with the subtle crunch and earthy sweetness of kohlrabi.
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