Kombucha Cured Fish with Horseradish Dressing
Photography by Manja Wachsmuth.
Using effervescent kombucha with just a touch of lemon juice is a great way to cure the fish and adds a wonderful depth of flavour. Only make this dish if you have very fresh fish.
Serves: 4
INGREDIENTS
350 grams white fish fillets, any blood lines removed
250ml (1 cup) kombucha
2 tablespoons lemon juice
1 teaspoon sea salt
Horseradish dressing
½ cup sour cream
2 tablespoons horseradish sauce or more to taste
1 tablespoon lemon juice
2 cloves garlic, crushed
1 teaspoon sea salt
To serve
1 green apple, julienned
2 large radishes, julienned
2 teaspoons each lemon juice and olive oil
chervil or dill leaves, to garnish
crispbreads, to serve
METHOD
Using a very sharp knife, slice the fish thinly across the grain and place in a shallow dish. Add the kombucha, lemon juice and salt and gently turn the fish to combine. Set aside for 15–20 minutes, turning occasionally.
Horseradish dressing: Whisk all the ingredients together.
To serve: Spoon a portion of the horseradish dressing over the base of 4 plates. Strain off the kombucha and arrange the fish on plates.
Toss the apple and radishes with the lemon juice and oil and place alongside the fish. Top with herbs, a pinch of sea salt and a grind of pepper. Serve with crispbreads.
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