- 7 medium-sized beetroot, peeled
- 1 pinch of caster sugar
- 1 pared strip of lime zest
- 1 pared strip of lemon zest
- 2 cloves
- 2.5cm stick of cinnamon
- 100g red cabbage, finely shredded
- 100g green winter cabbage, such as hipsi, finely shredded
- 100g white cabbage, finely shredded
- 50g kale or cavolo nero, finely shredded
- 1 tbsp sea purslane leaves, optional
- 1 small bunch of sea beet leaves, finely shredded, optional
- 1 small bunch of chives, chopped
- 1 small handful of fennel fronds
- 4 x 100g hake fillets, skin on
- 25g butter
- 50ml dry white wine
- 100ml fish stock
- sea salt flakes
For the Dressing
- 1 tbsp cider vinegar
- 1 tbsp rapeseed oil
- 1⁄2 pomegranate, seeds only, to serve
- Place 2 of the beetroot into a small pan with the sugar, a good pinch of salt, the lime and lemon zest, cloves and cinnamon. Cover with cold water, bring to the boil, lower the heat and leave to simmer very gently for 1 hour or un l tender when pierced through to the centre with a fine skewer. Remove the cooked beetroot and set aside to cool.
- Meanwhile, roughly chop 4 of the remaining beetroot and blend in a food processor to a smooth purée. Tip the purée into a sieve, set over a bowl and press out all the liquid with the back of a spoon or spatula. You should yield about 75ml of liquid. Set this aside for the dressing.
- Cut the remaining beetroot into thin slices, then slice into ne matchs cks. Mix
the shredded cabbages, sea purslane, sea beet, chives, fennel fronds and beetroot matchs cks together in a large bowl. Set aside. Season the hake on both sides with salt and set aside for 10 minutes.
- Meanwhile, for the dressing, whisk the beetroot juice with the vinegar, oil and some
salt, to taste. Set aside. To cook the hake, melt the bu er in a non-s ck frying pan large enough to sit the sh comfortably side by side. Pat the hake dry with kitchen paper, add to the pan skin-side down and cook for 1–2 minutes over a medium-high heat, or un l pale goldenbrown. Turn the pieces over, add the white wine and sh stock to the pan, cover and cook for 2–3 minutes, or un l cooked through. Keep warm. Whisk 2 tablespoons
of the cooking liquid from the sh pan into the beetroot dressing and season, to taste, with salt. Add four tablespoons of the dressing to the cabbage salad and mix un l well combined. Season, to taste, with sea salt akes. To serve, thinly slice the cooked beetroot and overlap the slices to create a disc in the centre of each of four serving plates.
- Place a 10–12cm cooking ring into the centre of the beetroot slices and fill with the salad mixture. Carefully li o and repeat for each of the remaining plates. S r the pomegranate seeds into the remaining dressing. Place a piece of sh on top of the salad and spoon the dressing and pomegranate seeds around the outside of the plate.
This recipe is courtesy of Chef Jack Stein of Rick’s Cafe, as part the ChariTable Bookings Signature Dish recipe book.
365 leading UK chefs have joined together in support of thousands of chariTable causes with their signature dish recipes. The book retails at £40.00 including a £5 donaton to a charity of the recipient’s choice from a list of over 7,500 UK registered charities. charitablebookings.org/store