Name: Beetroot-Cured Cod with Fennel & Kohlrabi Slaw Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 cod fillets; 2 medium beetroots, grated; 2 tbsp sea salt; 2 tbsp sugar; 1 fennel bulb, thinly sliced; 1 kohlrabi, julienned; 1 lemon, juiced; 2 tbsp extra virgin olive oil; Salt and pepper, to taste

Beetroot-Cured Cod with Fennel & Kohlrabi Slaw Recipe

Loni Crenshaw Modified: August 29, 2024

Photos of Beetroot-Cured Cod with Fennel & Kohlrabi Slaw Recipe

How To Make Beetroot-Cured Cod with Fennel & Kohlrabi Slaw

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Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

4 cod fillets
2 medium beetroots, grated
2 tbsp sea salt
2 tbsp sugar
1 fennel bulb, thinly sliced
1 kohlrabi, julienned
1 lemon, juiced
2 tbsp extra virgin olive oil
Salt and pepper, to taste

Instructions

In a bowl, mix the grated beetroots, sea salt, and sugar. Place the cod fillets on a tray and cover them with the beetroot mixture. Let it cure in the fridge for at least 15 minutes.
In the meantime, prepare the slaw by combining the sliced fennel, julienned kohlrabi, lemon juice, and olive oil in a bowl. Season with salt and pepper to taste. Set aside.
After 15 minutes, remove the cod fillets from the fridge and rinse off the beetroot cure. Pat them dry with a paper towel.
Heat a non-stick pan over medium heat and add a drizzle of olive oil. Cook the cod fillets for about 3-4 minutes on each side, until they are cooked through and have a crispy exterior.
Serve the beetroot-cured cod with the fennel and kohlrabi slaw. Garnish with fresh dill or parsley, if desired.

Nutrition

Calories : 240kcal
Total Fat : 8g
Saturated Fat : 1g
Cholesterol : 60mg
Sodium : 1500mg
Total Carbohydrates : 15g
Dietary Fiber : 4g
Sugar : 9g
Protein : 25g

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