Steenberg wine farm’s Executive Chef Kerry Kilpin shares her fresh recipe for fish tarragon, pan-fried shimeji, cucumber pickle with wild rocket.
Ingredients
4 x 200g Cape Bream
Olive oil
1 red onion chopped
100g wild rocket
100g pan-fried shimeji mushrooms
Tarragon Velouté
100ml fish stock
500ml cream
1 onion chopped
2T chopped fresh tarragon
1t chopped garlic
Lemon
Salt
Method
Sauté the onions and garlic on a medium heat until soft, deglaze with the fish stock and boil for 2 minutes. Add the cream and cook for a further 2 minutes. Add the chopped tarragon, blend and season with a squeeze of lemon juice and salt.
Cucumber Pickle
50ml white wine vinegar
300ml water
1/2t mustard seeds
2 bay leaves
1 star anise
75g sugar
Salt
½ cucumber peeled into ribbons using a peeler
Method
Combine the vinegar, water, sugar and spices in a pot. On a medium heat allow the sugar to dissolve and then bring to the boil for 2 minutes. Cool. Once the liquid has cooled down and warm to the touch, add the cucumber ribbons and a pinch of salt. Allow to pickle overnight in the fridge.
To Assemble
Season the fish with salt and pepper and pan-fry on a medium heat until nicely golden and cooked. Roughly 2 minutes per side depending on the thickness of your fish.
Place the fish on a bed of wild rocket in the center of the plate. Combine the cucumber pickle, mushrooms and red onion to form a salsa. Place this on top of the fish and sauce around with the tarragon velouté.
Optional: serve with corn and truffle croquettes.
