Ale makes a wonderful flavouring for fish, with some hoppy beers giving off citrus and aromatic notes often associated with more traditional flavour partners like lemon peel, juniper and herbs. This ale-cured sea bass recipe from Pete Biggs is served with a simple salad of beetroot, apple and watercress leaves.
Pete Biggs began his career as a pot washer in his local Beefeater – now he is more likely to bump into one, working in the swanky Capital Hotel, Knightsbridge, just round the corner from Buckingham Palace.
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Combine the ale, sugar and salt in a large bowl and whisk thoroughly to combine. Place the sea bass into a container large enough to hold the fish and curing liquid. Cover with the liquid, seal with a lid or cling film and refrigerate for 6 hours
1 sea bass fillet, pin-boned
570ml of pale ale
600g of coarse sea salt
400g of caster sugar
Remove the sea bass and discard the liquid. Rinse the fillets thoroughly under cold running water and pat dry. Cover and store in the fridge until required
To make the coleslaw, add a dash of oil to a pan over a medium heat and sweat the shallot until soft and translucent. Set aside to cool
1 shallot, finely sliced
1 dash of olive oil
Finely slice and julienne the beetroot and apple and combine with the shallot, mayonnaise and horseradish sauce. Season to taste with salt and pepper
1 raw beetroot, finely sliced
1 tsp mayonnaise
1 apple, finely sliced
1 tsp horseradish sauce
To serve, slice the fish into thin strips and serve with the beetroot and apple coleslaw and some watercress leaves
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