To be paired with Creation Viognier

Pickled Fish

Serves 10



  • 1/2 cup oil
  • 1 clove garlic
  • 6 red onions
  • 350 ml verjuice
  • 350 ml Viognier
  • 1 tablespoon dill
  • 1 tbsp curry powder
  • 2 tablespoons turmeric
  • 1 tsp salt
  • 10 g fresh ginger
  • 1/2 cup castor sugar
  • 4 bay leaves

Fish flour

  • 2 cups flour
  • 1/2 cup chopped thyme
  • 4 tsp salt

Apricot jelly

  • 1 punnet fresh apricots
  • 400 ml Creation Viognier
  • 400 ml water
  • 4 leaves lemon verbena
  • 8 leaves gelatine



  1. Place onions, garlic, oil, dill, curry powder, turmeric, ginger and bay leaves in a pot and sauté till starting to brown slightly.
  2. Add the rest of the ingredients and let it simmer for about 1/2 hour.
  3. Take off the heat and let it cool completely.


  1. Combine flour ingredients in a bowl and mix well.
  2. Take approximately three medium-sized hake fillets (skin on and bones removed) and cut into bite size pieces.
  3. Place it in the fish flour and coat.
  4. Heat up a pan with about 1 cm vegetable oil.
  5. Fry the flour covered hake till golden brown and cooked through.
  6. Layer the hake in a container, adding fish pickle in between the layers, finishing off with the rest of the pickle over the top.
  7. Refrigerate overnight to develop the flavours.

Apricot jelly

  1. Soak gelatine leaves in cold water.
  2. Cut up the punnet of fresh apricots and place in a pot.
  3. Add water and Creation Viognier.
  4. Cook till soft.
  5. Blend till smooth with lemon verbena and soaked gelatine leaves.
  6. Pour into desired moulds
  7. Allow to set in the fridge.

Serve with the following sambals

  • Apricot jelly
  • Tomato, red onion and coriander salsa
  • Roasted coconut
  • Cucumber with Greek yoghurt and ground cumin
  • Poppadum
  • Garnish with fresh cilantro
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