Beetroot-cured cod with fennel and kohlrabi slaw

• grated fresh beetroot150g g
• lemon↗1

  zest

• gin↗25ml ml
• sea salt↗1 tbsp
• golden sugar crystals↗1 tbsp
• coarsely chopped dill↗2 tbsp

  leaves

• fresh skinless cod fillet↗1

  about 240g

• kohlrabi↗100g g

  peeled and very thinly sliced (preferably with mandoline)

• fennel bulb½

  thinly sliced

• beetroot strips1

  peeled and very thinly sliced (preferably with mandoline)

• Granny Smith apple↗1

  peeled, core removed and julienned

• red onion↗½

  very thinly sliced

• soft herbs2 tbsp

  e.g., dill and chervil, leaves gathered and coarsely chopped, plus extra for garnish

• capers↗1 tbsp
• lemon juice½ tbsp
• рапсову олію↗1 tbsp
• Діжонська гірчиця↗1 tbsp

Step-by-step instructions

1. 1

   Place the beetroot, lemon zest, gin, salt and sugar in a blender and blend to a paste, then add dill and mix. Cut two sheets of parchment paper large enough to wrap the fish. Cover the fish with the marinade so it is fully coated, then place it on the parchment and evenly spread the remaining marinade. Wrap tightly and place on a tray. Put another, smaller tray on top of the fish packet and press with jars or a heavy object. Leave for one to two days in the refrigerator, draining the liquid that is released.

2. 2

   On the day of serving, remove the parchment and carefully rinse off the marinade. Pat the fish dry with a clean kitchen towel.

3. 3

   Combine all the salad ingredients in a bowl and season. Mix the dressing ingredients and pour over the salad. Taste and adjust. Thinly slice the marinated fish against the grain and serve with the salad. Garnish with additional fresh herbs scattered on top.