Ingredients

Method

• 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

Ingredients

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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