Pickled flathead and mixed vegetables


Preparation time

Cooking time


Pickling liquid:
2 cups white wine vinegar
¼ cup salt
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
Zest of 1 lemon
6 bay leaves

1 packet Ferguson flathead fillets, thawed in the refrigerator overnight
3 baby cucumbers, cut into 1cm chunks
6 baby carrots, peeled and halved
3 beetroots, peeled and sliced into 5mm rounds
½ bunch radish, washed and halved
1 tablespoon olive oil
1 tablespoon chervil or parsley leaves
2 thick slices sourdough, toasted

Pickled flathead and mixed vegetables

In a large saucepan over high heat add the vinegar, salt, peppercorns, mustard seeds, lemon zest, bay leaves, and 1 litre of water. Heat until the salt has dissolved. Set aside to cool to room temperature.

Cut the flathead into fingers and place in a deep dish. Cover with half of the pickling liquid. Place the vegetables into bowls, matching like colours, and cover with the remaining pickling liquid.

Place the flathead and vegetables into the fridge for 48 hours, or until the flathead is opaque in the centre.

To serve, place the pickled vegetables and flathead onto a serving platter, and top with olive oil and chervil. Serve with a side of toasted sourdough.