Christmas Cooking with Andi Oliver

Andi Oliver's alternative Christmas starter

Broadcaster and cook Andi Oliver shows The Pool how to make one of her favourite Christmas starters: Sea bass cured in apple shrub

Added on

Sea bass cured in apple shrub

  • 4 pin-boned sea bass fillets 
  • 4 green apples, chopped and cored  
  • 60g sugar 
  • 40g salt 
  • 100ml apple cider vinegar 
  • 1 tsp English mustard 
  • 100ml cold pressed golden rapeseed oil 
  • 2 cloves garlic 
  • 1 spring onion 
  • Juice of 1 lime 
  • Splash of water 
  • Mixed micro herbs (chervil/parsley/garlic chives)
  • Packet blinis 
  • Tub sour cream 
  1. Two days before needed, blitz together three of the apples, the sugar, vinegar and salt, then line a dish with clingfilm, leaving lots of extra at the sides, so that you can wrap it all up at the end. 
  2. Lay the fish fillets on to the clingfilm, then pour over the apple "shrub" mixture. Make sure all the fillets are fully covered, then wrap in the clingfilm and leave in the fridge for two days, turning it every now and again. At the end of the curing period, remove the fish from the mix and rinse off, slice thinly and lay on a plate. 
  3. Take the remaining apple and blitz it with the mustard, rapeseed oil, garlic, spring onion, a dash of water and the lime juice, season with salt and pepper, then pass through a sieve. Pour over the sliced sea bass and garnish with the micro herbs. Serve with blinis and sour cream as a starter or brilliant Christmas breakfast with a glass of something cold and bubbly! 


Tagged in:
food honestly
Christmas Food

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