Serves 4 A LIT­TLE EF­FORT 2 hrs

Food & Home - - West Coast Dining -



7,5ml (1½ tsp) le­mon juice

30ml (2 tbsp) ex­tra-vir­gin olive oil 200g cherry toma­toes, halved

50g (4 tbsp) ca­per­ber­ries

32g (4 tbsp) Kala­mata olives, pit­ted 2g (2 tsp) chives, chopped salt and freshly ground black pep­per, to taste

LE­MON BEURRE BLANC 125ml (½ cup) dry white wine 30ml (2 tbsp) le­mon juice 32g (2 tbsp) onion, peeled and finely diced

30ml (2 tbsp) dou­ble-thick/ thick cream

200g un­salted but­ter, chilled and cut into 1cm cubes salt, to taste pinch cayenne pep­per (op­tional)


250g broc­coli, cut into flo­rets 16 as­para­gus spears, chopped di­ag­o­nally

30ml (2 tbsp) olive oil

½ red onion, peeled and finely chopped

1 small red chilli, seeded and chopped juice of ½ le­mon salt and freshly ground black pep­per, to taste


300g new po­ta­toes, cut in half width­ways

90 – 120ml (6 – 8 tbsp) sun­flower/ olive oil salt, to sprin­kle


15ml (1 tbsp) olive oil

4 x 200g black bream fil­lets, skin on and deboned

50g salted but­ter, cubed juice of ½ le­mon salt and freshly ground black pep­per, to taste


1 For the salsa, com­bine the 7,5ml

(1½ tsp) le­mon juice and 30ml (2 tbsp) ex­tra-vir­gin olive oil, along with the re­main­ing salsa in­gre­di­ents, to­gether in a large bowl. Stir un­til com­bined. Sea­son to taste. Set aside.

2 For the le­mon beurre blanc, place the wine, 30ml (2 tbsp) le­mon juice, 32g (2 tbsp) finely diced onion and cream in a medium saucepan. Bring to a sim­mer over medium-high heat. Re­duce the heat to medium and sim­mer, un­cov­ered, un­til re­duced by ¾, about 4 – 5 min­utes. Re­duce the heat to low and whisk in 2 cubes of the 200g un­salted but­ter. Once the but­ter has melted, add a few more cubes, whisk­ing con­tin­u­ously un­til the but­ter has melted. Re­peat un­til all of the but­ter has been added. Con­tinue to whisk un­til a think, smooth sauce forms. Re­move from heat and sea­son to taste. Add a pinch of the cayenne pep­per, if de­sired. Set aside un­til ready to serve.

3 For the sautéed veg­eta­bles, steam the broc­coli flo­rets and as­para­gus spears in a steamer un­til just ten­der, about 3 min­utes. Set aside.

4 Heat 15ml (1 tbsp) of the olive oil in a large fry­ing pan over medium heat. Add the ½ finely diced red onion and fry un­til soft, about 5 min­utes. Add the chilli and cook for an­other minute. Add the juice of ½ a le­mon and stir un­til com­bined. Add the steamed veg­eta­bles and re­main­ing 15ml (1 tbsp) oil. Sea­son to taste. Toss well and set aside un­til ready to serve.

5 For the new po­ta­toes, line a bak­ing sheet with bak­ing pa­per. Set aside.

6 Bring a large pot of water to a boil. Add the po­ta­toes and boil for about 3 min­utes. Re­move from heat and drain the ex­cess water. Trans­fer the po­ta­toes to the pre­pared bak­ing sheet. Set aside un­til com­pletely cooled. Once cool, heat the 90 – 120ml

(6 – 8 tbsp) sun­flower/olive oil in a large, non-stick fry­ing pan. Add the po­ta­toes in batches and fry over medium-high heat un­til brown and crispy, about 3 min­utes. Care­fully turn the po­ta­toes and fry on op­po­site sides, about 3 min­utes. Use a slot­ted spoon to re­move the po­ta­toes from the pan and place on pa­per towel to ab­sorb ex­cess oil. Sprin­kle with the salt. Set aside un­til ready to serve.

7 For the black bream, heat the 15ml (1 tbsp) olive oil in a large fry­ing pan over medium heat. Place the bream fil­lets skin side down in the pan and fry un­til the skin starts to crisp, about 4 min­utes. Add a few cubes of the 50g salted but­ter to the pan and con­tinue to fry, about 3 min­utes. Turn the fil­lets and fry on op­po­site sides un­til cooked, about 3 – 4 min­utes. Re­move from heat and squeeze the juice of ½ le­mon over the fil­lets. Sea­son to taste.

8 To serve, driz­zle the le­mon beurre blanc over 4 serving plates. Di­vide the sautéed veg­eta­bles and new po­ta­toes among the plates and top with the black bream fil­lets. Spoon the salsa over the fil­lets. Serve im­me­di­ately.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.