Kombucha Cured Fish with Horseradish Dressing

, from Issue #74. September, 2017
Photography by Manja Wachsmuth.
    Kombucha Cured Fish with Horseradish Dressing

    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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