CHRISTMAS BEETROOT CURED COD
Looking for the ultimate Christmas showstopper? Try this delicious recipe for beetroot cured cod.
Add the beetroot to a blender and blitz to a paste. Mix in the blender the lemon zest, vodka, coriander seeds, fennel seeds and golden caster sugar with the paste of beetroot.
Add the cod on a piece of plastic foil that is big enough to wrap up the whole fish. Fully cover the cod with the beetroot paste and sprinkle dill on both sides. Wrap the fish tightly with plastic foil, press on it and wrap it one more time with a new piece of plastic foil. Put the fish package on a plate and put something heavy on it. Leave the cod in the fridge for 12-16 hours.
Mix the kohlrabi, fennel, candy-striped beet, Granny Smith apple, white onion and capers in a big bowl.
For the dressing, mix Dijon mustard, lemon juice, light olive oil and a little bit of salt and pepper in a bowl. Pour some more water to thin the dressing. Add dill and chervil, mix well, sprinkle the dressing over the salad and mix with your hands.
Open the package with the cod in a bowl and rinse under cold, soft running water. Dry the fish with kitchen paper and cut the cod into thin slices.
Serve the salad on a plate and spread the cod over it. Garnish with olive oil, chervil and sea salt.
- 150 g beetroot, pre-cooked, grated
- 1 lemon, zest and juice
- 25 ml vodka
- ½ tsp coriander seeds
- ½ tsp fennel seeds
- 1 tbsp golden caster sugar
- 200 g cod fillet, skin off
- 1 handful of fresh dill, roughly chopped
- 1 kohlrabi, finely sliced
- ½ fennel, finely sliced
- 2 candy-striped beetroot, thinly sliced
- 1 Granny Smith apple, thinly sliced
- ½ white onion, finely sliced
- ½ tbsp capers
- ½ tbsp Dijonmustard
- 1 tbsp olive oil
- 1 tbsp chervil, roughly chopped