Zander fillet marinated in beetroot juice

Zander fillet marinated in beetroot juice

Beetroot is great to use as a coloring agent. When pickling fish, for example, an intense red color rim is created, which forms a nice contrast to the otherwise white or orange fish fillet.

In addition, the rather earthy aroma of the beetroot provides a suitable contrast to the salt, acidity and sweetness.

In this example, we pickle zander fillets so that they can be cooked sous vide and served with bright green pea puree.

Ingredients :

  • Zander fillet (preferably only Toploin)
  • fresh beetroot juice (100%)
  • Lemon Juice (10%)
  • ground cumin (1%)
  • salt (3%)
  • Sugar (3%)


  • For the pickling, mix the juice with the other ingredients and dissolve everything in it
  • Skin zander fillets  and crop
  • place in a bowl or vacuum bag
  • Cover with the juice
  • Cover tray or vacuum bag tightly with soft ventilation
  • Leave in the stain for 48 hours
  • Remove from the stain and continue to use