Meantime-cured sea bass with apple and beetroot salad

by Pete Biggs
Return to Recipe
Print
servings6
45 minutes

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

  • watercress

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
  • watercress