Huss with marinated beetroot

Matt Tebbutt makes the most of this special fish by combining it with fragrant flavourings
By Matt Tebbutt
Huss with marinated beetroot
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes plus 2-3 hours marinating and infusing
  • Effort: easy


  • 4 x200 g huss fillet, skinned, from a sustainable source
  • 4 tbsp creme fraiche, to serve

For the marinated beetroot

  • 4 freshly cooked beetroot, peeled
  • 1 tsp coriander seeds, lightly toasted and crushed
  • handful fresh coriander leaves, roughly chopped
  • 1 clove garlic, finely chopped (optional)
  • splash red wine vinegar
  • 100 ml extra virgin olive oil

For the spiced oil

  • 200 ml olive oil
  • 1 tsp black peppercorns, lightly crushed
  • 1/2 tsp white peppercorns, lightly crushed
  • 1 bay leaf
  • 1 star anise, lightly crushed
  • few sprigs thyme

Tips and Suggestions

If huss is unavailable, try this recipe with dogfish, haddock or monkfish.

You may have some spiced oil leftover from this recipe. Spice a simple salad up by tossing the leaves in the excess.


1. For the marinated beetroot: cut the beetroot into eighths and place in a dish or bowl. Combine the coriander seeds and leaves, garlic, vinegar and oil and pour over the beetroot. Leave at room temperature to marinate for a few hours.

2. For the spiced oil: gently warm all the ingredients together in a small saucepan. Do not allow the mixture to boil. Leave aside at room temperature to infuse.

3. When ready to serve, cook the huss. Preheat a griddle or grill. Season the fillets with salt and pepper then brush lightly with olive oil. Cook the fillets on both sides for a few minutes. This should take no longer than 5 minutes in total.

4. To serve, arrange the beetroot on a plate with some of the marinade. Cut the fish fillets into smaller pieces. Lay the fish on top of the beetroot, spoon over the spiced oil, being careful not to spoon out the bits, along with a little of the beetroot marinade. Finish with a dollop of crème fraiche.

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