Nathan Outlaw's Citrus Cured Redfish with Horseradish Yoghurt - Fishbox

Nathan Outlaw's Citrus Cured Redfish with Horseradish Yoghurt - Fishbox

Ingredients

Redfish fillet 

Salt

Citrus zest (lemon, lime)

 

For the horseradish yoghurt

100g natural thick greek style yoghurt

20g horseradish cream

1 tsp juice of lemon


Method

Mix together salt and the citrus zest and cover the redfish fillet in the cure.

Wrap the fillets loosely with cling film and place on a try in the fridge for a few hours.

To make the horseradish yoghurt, mix the yoghurt, horseradish cream and lemon juice together and refrigerate until required.

Remove fish from fridge, slice thinly.

Serve with horseradish yoghurt. 

 

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Nathan Outlaw has kindly shared his recipe with Fishbox.

Outlaw has seafood restaurants in Cornwall and London, 'Restaurant Nathan Outlaw' in Port Isaac is his two Michelin-starred establishment.

Visit www.outlaw.co.uk to discover more about his restaurantsrecipes and cookbooks