Meantime-cured sea bass with apple and beetroot salad

PT45M

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Ingredients

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Cured sea bass

Apple and beetroot coleslaw

To serve

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
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
5
To serve, slice the fish into thin strips and serve with the beetroot and apple coleslaw and some watercress leaves
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