Citrus zest (lemon, lime)
For the horseradish yoghurt
100g natural thick greek style yoghurt
20g horseradish cream
1 tsp juice of lemon
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.