• salifemag

Fish tarragon, pan-fried shimeji, cucumber pickle, wild rocket By Chef Kerry Kilpin of Tryn.



Chef Kerry Kilpin of Steenberg's infamous restaurant, Trynna is sharing her favorite fish recipes this week in honor of World Fisheries Day Saturday 21 November.

Have a look:


Ingredients:

4 x 200g Cape Bream

Olive oil

1 red onion chopped

100g wild rocket

100g pan-fried shimeji mushrooms

Tarragon Velouté Ingredients:

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 Ingredients:

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.


Follow the conversation on social media:

Instagram: @steenbergfarm

Facebook: @steenbergfarm

Subscribe Form

©2019 by SA Life Magazine.