Meantime-cured sea bass with apple and beetroot salad
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.
Ingredients
Metric
Imperial
Cured sea bass
- 2 sea bass fillets, pin-boned
- 570ml of pale ale
- 600g of coarse sea salt
- 400g of caster sugar
Apple and beetroot coleslaw
- 1 raw beetroot, finely sliced
- 1 apple, finely sliced
- 1 shallot, finely sliced
- 1 tsp mayonnaise
- 1 tsp horseradish sauce
- 1 dash of olive oil
- salt
- pepper
To serve
Method
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 sea bass fillets, pin-boned
- 570ml of pale ale
- 600g of coarse sea salt
- 400g of caster sugar
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
- salt
- pepper
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
