The idea is that the finely shredded beetroot from the cure is also used as a garnish. Once cured, the fish will keep in the ...

Trim the edges and brush with egg yolk on top. Bake at 180C for 25 minutes. Serve hot with mash and the beetroot pickle. Fry the onions in the oil until soft and starting to caramelize.

4. Now add the chicken stock and check for the taste of black pepper and salt before adding some more. 5. Add small chunks of beetroot and some extra water. 6. Cover the lid and let this boil until ...