Cured Cod & Kohlrabi

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