Enjoy with the Creation Sauvignon, Semillon
100 g coarse salt
100 g sugar
10 g kombu
1.2 kg hake cut into 100 g portions (bones and tail piece removed)
Blend together salt, sugar and kombu. Sprinkle evenly over the fish. Let it cure for about an hour. Rinse off the salt mixture and store fish on blue towel in a container in the fridge.
100 g fish
15 g salted butter
1 tsp salt
10 ml cooking oil
Place frying pan over medium heat, add oil and then fish, skin side down. Fry till golden brown with crispy skin. Add butter and salt and transfer to a cooking tray. Place in the oven at 180° C for at least 4 to 6 minutes. Garnish with pea shoots and serve.
1 kg frozen green peas
1 white onion sliced (250 g)
1 tsp xanthan gum
2 tbsp sea salt
10 g lemon juice
10 g vegan butter (cold)
Sauté onion over medium heat until cooked through. Add frozen peas, turn the heat up to quickly defrost the peas without losing the green colour. Transfer the cooked vegetables to the blender, add salt, lemon juice and cold vegan butter. Blend till smooth and fine. Turn the blender to medium speed and slowly add xanthan gum while the blade is running to prevent the gum from sticking to the sides of the jug. Pass the purée through a chinois or sieve and double check the seasoning before serving.
Serve hot. (10 portions)
1 kg sweet corn, fresh or frozen
250 g white onion, sliced
500 ml Creation Sauvignon, Semillon
1,2 L coconut cream
2 tablespoons sea salt
15 ml cooking oil
Heat up a saucepan over medium heat, add cooking oil and sliced onions and fry till transparent. Add sweet corn, turn the heat slightly higher and stir the vegetables continuously to avoid browning. Add the wine, reduce to half and add coconut cream. Reduce the sauce again to form a slightly thick consistency. Transfer the sauce to the thermomix, add salt then blend to a smooth consistency. Pass through a chinois or sieve to catch the corn husks.
Serve hot (double check the seasoning).
500 g fresh gooseberries
50 g apple juice
85 ml cooking oil
50 g sushi vinegar
1/6? xanthan gum
Blend all the berries to a pulp. Pass through a chinois or fine strainer. Place all the ingredients except the xanthan gum in the thermomix and blend on a high speed for about 3 to 4 minutes. Turn the mixer to medium speed and slowly add the xanthan gum while the blade is spinning to prevent the gum from sticking to the side of the jug. Add salt to taste.
Serve cold over fresh shelled peas.
Salt and Vinegar Popcorn
Heat up a saucepan on high heat. Add 15 ml cooking oil and one cup (250 g) popcorn. Cover the saucepan and turn the heat to medium temperature. Let the corn pop for about 3 to 4 minutes, shaking the pot occasionally to prevent burning. Add salt and vinegar. Serve alongside the fish on the plate. (6 to 10 portions.)
salt and vinegar popcorn
peas in a pod (Open the fresh pea shell and place on top of the fish or vegetable roulade. Do not eat the shell, only the peas inside.)
black cumin seeds
125 g brown lentils mung beans (soaked overnight and cooked till soft)
125 g mung bean sprouts
85 g carrot brunoise
85 g celery brunoise
85 g zucchini brunoise
1 tsp nutritional yeast
2 tbsp tahini
15 ml lemon juice
170 g baby marrow, sliced into ribbons
maldon salt for seasoning
Place the cooked and sprouted mung beans in a mixing bowl with the brunoised vegetables and tahini. Season to taste. Place cling wrap on the working surface. Place the zucchini ribbons and then 80 g of the vegetable mix on top. Using the cling wrap, roll slowly without breaking the roulade.
Cut the roulade into 100 g portions. Place the portions on a greased cooking tray and heat in the oven at 180° C for 3 to 4 minutes. Add a little more salt before serving.
Serve hot. (3 portions)
Chef Prof’s Inspiration: Our focus on healthy eating inspired this combination of fresh fish and locally foraged, crisp seasonal ingredients. Line-caught hake is our local fish and is on the sustainability list. Fish and peas are traditional dishes; the corn and Cape gooseberry and the modern presentation redefine the dish.