Meantime-cured sea bass with apple and beetroot salad


First published in 2015
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Cured sea bass

Apple and beetroot coleslaw

To serve

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
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
To serve, slice the fish into thin strips and serve with the beetroot and apple coleslaw and some watercress leaves
First published in 2015
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