Blackberry cured cod with fennel, candy beet and blackberry remoulade

19 September 2017 by
First published: 10 October 2017

Blackberry cured cod with fennel, candy beet and blackberry remoulade

In the mood for a fish dish with a twist? Try this blackberry cured cod with fennel, candy beet and blackberry remoulade recipe. It’s an easy midweek option for get a tasty, yet healthy dinner.


For the cure

150g Driscoll’s Sweet Blackberries

Zest of one lemon

4 juniper berries, lightly crushed

25ml gin

2tbsp sea salt

1tbsp caster sugar

2 sparklingly fresh loin fillets of cod, hake or 120g each

Knob of butter

Sprig of thyme

Garlic clove, lightly crushed

For the remoulade

80ml white wine vinegar

100g Driscoll’s Sweet Blackberries

Pinch of salt

Bay leaf

1 candy striped beetroot, peeled and sliced very thinly (preferably with a mandolin)

A granny smith or cox apple, peeled, cored and julienned

1/2 bulb of fennel, sliced very finely (preferably with a mandolin)

1/2 red onion, very finely sliced

2tbsp soft herbs such as dill and chervil, leaves picked and roughly chopped

1/2tbsp capers

2tbsp mayonnaise

1tbsp Dijon

1/2tbsp olive oil

1/2tbsp toasted pumpkin seeds


First cure your fish. Combine all the ingredients for the cure in the bowl of a food processor and blitz until you have a purple paste. Place the fish into a large bowl and cover all over with the cure. Cover with cling film and refrigerate for at least two hours, preferably four. While that’s curing, lightly pickle the blackberries. Bring the vinegar to the boil with the salt and bay in a non-reactive pan. Add the blackberries and set aside.

When the fish has cured, rinse it gently under a softly running tap and dry with kitchen roll. Leave on the kitchen roll to dry while you make the remoulade

Combine the sliced ingredients in a bowl and season with salt and pepper. Mix the mayonnaise, Dijon mustard, olive oil and 1 tablespoon of the blackberry vinegar (from pickling the blackberries), and use it to dress the remoulade. Add the capers, pumpkin seeds and soft herbs and combine until everything is lightly and evenly coated. Drain and add the blackberries, reserving the blackberry infused vinegar for other occasions (lovely dressing for salad mixed with olive oil)

Heat a large, heavy-bottomed non-stick frying pan or cast iron skillet over a medium-to-high heat with a tablespoon of olive oil and knob of butter, garlic and thyme. Place the fish in the pan and cook, without moving it (you want it to create a self-sealing crust) for three or so minutes, baste with the melted butter. When it comes away from the pan naturally, flip it over and finish for a couple more minutes, continuing to baste it. Once just cooked through, divide the fish between plates with the remoulade. I like to season the fish with a little more of the vinegar (as you would lemon juice).

Garnish with more fresh herbs.

Recipe courtesy of Driscoll’s


For more…

Check out our Ultimate Guide to Nutrition for everything you need to know about making healthy choices every day.

This baked sweet potato and king prawn salad recipe will fill you up and tickle those taste buds.

Did you enjoy this recipe? Please rate it
recipe image
Blackberry cured cod with fennel, candy beet and blackberry remoulade
Published On