Rödbetsgravad torsk med fennel- och kohlrabisallad
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Rödbetsgravad torsk med fennel- och kohlrabisallad

Om du vill imponera behöver du inte leta längre: rödbetor ger torsken i den här rätten en vacker rosa färg och kohlrabi har en crunch som fungerar så bra i en sallad

⏱️45 min
🍽️6 portioner
2.5
🇬🇧 Brittisk🍲 Middag

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Put the beetroot, lemon zest, gin, salt and sugar in a blender, blitz to a paste, then stir through the dill. Cut two bits of baking parchment big enough to wrap up the fish. Coat the fish with the cure so it is fully covered, then lay it on the parchment and evenly spread over any remaining cure. Wrap it up really tightly and place on a baking tray. Put another smaller tray on top of the fish parcel and weigh down with cans or a heavy mortar. Leave for one or two days in the fridge, draining off the liquid that escapes.
  2. 2
    On the day you wish to serve, remove the parchment and gently rinse off the cure. Dry the fish with a clean kitchen towel.
  3. 3
    Combine all the slaw ingredients in a bowl and season. Combine the dressing ingredients and pour over the slaw. Taste and check for seasoning. Finely slice the cured fish against the grain and serve with the slaw. Garnish with more fresh herbs scattered over the top.