Meantime-cured sea bass with apple and beetroot salad
by
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
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
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
- 1 sea bass fillet , pin-boned
- 570ml of pale ale
- 600g of coarse sea salt
- 400g of caster sugar
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
- 1 raw beetroot , finely sliced
- 1 tsp mayonnaise
- 1 apple , finely sliced
- 1 tsp horseradish sauce
- salt
- pepper
5
To serve, slice the fish into thin strips and serve with the beetroot and apple coleslaw and some watercress leaves
Discover more:
Go to Comments
Meantime-cured sea bass with apple and beetroot salad
