How To Make Beetroot-Cured Cod with Fennel & Kohlrabi Slaw
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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
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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.
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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.
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After 15 minutes, remove the cod fillets from the fridge and rinse off the beetroot cure. Pat them dry with a paper towel.
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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.
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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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