Silver Warehou with Fennel Slaw & Beetroot Yoghurt
This colourful dish has great flavour contrasts from the tangy beetroot yoghurt and creamy fennel slaw. Both accompaniments can be made well ahead as the flavours benefit from a little time to marry together.
4 x 180g silver warehou fillets, skin off, bones removed
2 tablespoons lemon juice
2 tablespoon extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste
¼ white cabbage, finely shredded
2 small bulbs fennel, trimmed and finely shredded
½ cup whole-egg mayonnaise (see notes)
2 teaspoon Dijon mustard
Salt flakes and freshly ground white pepper, to taste
1 medium beetroot, peeled and coarsely grated
½ cup thick natural yoghurt
2 teaspoons lemon juice
1 teaspoon orange zest
¼ teaspoon ground cumin
Cut fillets in half lengthways, trimming away any bones and dark meat. Place in a shallow dish with lemon juice, oil, salt and pepper and leave to marinate for 10-15 minutes.
Meanwhile make Fennel Slaw: discard cabbage stem and finely shred leaves. Mix with fennel. Combine mayonnaise, mustard, salt and pepper and mix through vegetables.
Make Beetroot Yoghurt: combine all ingredients.
Heat a large frying pan over medium heat, add oil and, when hot, remove fish from marinade, pat dry and cook for 2-4 minutes each side, depending on thickness.
Serve fillets alongside Fennel Slaw and Beetroot Yoghurt.
If you don’t want to make your own mayonnaise, use one made from whole eggs such as Paul Newman’s Own or Thomy.
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