Carb Conscious Archives

Cheat recipes

Steak and easy Béarnaise

40 minutes

Pickled fish with red cabbage-and-beetroot slaw

Serves 4 to 6

Difficulty Easy

Prep Time 25 minutes, plus overnight chilling time

Cooking Time 8 minutes

Ingredients

500 g hake, skinned, filleted and sliced
1 onion, very thinly sliced
2 bay leaves
12 peppercorns
6 allspice
½ t salt
¾ cup water
¼ cup dry white wine
½ cup white wine vinegar
sea salt, to taste

For the red cabbage-and-beetroot slaw:

2 baby red cabbages, thinly sliced
1 x 80 g packet Woolworths beetroot spirals
8–10 radishes, thinly sliced
4-6 red salad onions, cut into thin strips
baby red butter lettuce, for serving

For the dressing, mix:

2 T red wine vinegar
4–5 T canola oil
a dash honey
sea salt and freshly ground black pepper, to taste

Method

1. Place the rinsed fish in a saucepan. Add the onion, 1 bay leaf, half the peppercorns, and allspice and the salt.

2. Pour over the water and wine and gently bring to a simmer. Cover and poach on the lowest heat for barely 5 minutes until the fish is opaque and feels firm when pressed.
3. Carefully lift out the fish and set aside the poaching liquid. Place the fish and onion in a suitable serving dish. Strain the reserved poaching liquid.

4. Measure half a cup and bring to a boil with the vinegar, remaining bay leaf, peppercorns and allspice. Boil for a few minutes. Allow to cool and pour over the fish. Chill overnight. Add salt to taste. Serve with the red cabbage-and-beetroot slaw.

5. To make the slaw, mix the cabbage, beetroot, radishes and onion with the dressing. Check seasoning. Spoon onto the red butter lettuce leaves to serve.

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Pickled fish with red cabbage-and-beetroot slaw

Pickled fish with red cabbage-and-beetroot slaw

Ingredients

Method