Beetroot-cured cod with fennel & kohlrabi slaw
- Preparation and cooking time
- Prep:
- plus 1-2 days curing. No cook
- More effort
- 6 as a starter
Skip to ingredients
- 150g grated raw beetroot
- 1 lemonzested
- 25ml gin
- 1 tbsp sea salt
- 1 tbsp golden caster sugar
- 2 tbsp roughly chopped dillfronds
- 1 fresh skinless fillet of codabout 240g
For the slaw
- 100g kohlrabipeeled and very finely sliced (preferably with a mandolin)
- ½ fennel bulbfinely sliced
- 1 candy-striped beetrootpeeled and very thinly sliced (preferably with a mandolin)
- 1 Granny Smith applepeeled, cored and julienned
- ½ red onionvery finely sliced
- 2 tbsp soft herbssuch as dill and chervil, leaves picked and roughly chopped, plus extra to garnish
For the dressing
- 1 tbsp capers
- ½ tbsp lemon juice
- 1 tbsp rapeseed oil
- 1 tbsp Dijon mustard
Nutrition: Per serving
- kcal84
- fat3glow
- saturates0g
- carbs5g
- sugars4g
- fibre2g
- protein8g
- salt1.3g
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 baking parchment big enough to wrap up the fish. Coat the fish with the cure so it is fully covered, then lay it on the parchment and evenly spread 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.
step 2
On the day you wish to serve, remove the parchment and gently rinse off the cure. Dry the fish with a clean kitchen towel.
step 3
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.
