Meantime-cured sea bass with apple and beetroot salad

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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.

First published in 2015

Ingredients

Metric

Imperial

Cured sea bass

Apple and beetroot coleslaw

To serve

Method

1
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
2
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
3
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
4
Finely slice and julienne the beetroot and apple and combine with the shallot, mayonnaise and horseradish sauce. Season to taste with salt and pepper
5
To serve, slice the fish into thin strips and serve with the beetroot and apple coleslaw and some watercress leaves
First published in 2015

Nathan Outlaw’s right-hand man has flourished under the Michelin-starred chef’s tutelage. Marlow-born, he’s now a respected chef in his own right, and is head chef at Nathan Outlaw at Al Mahara, Dubai.

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