Summery line fish with radicchio, fennel and apple salad recipe

Posted on 16 November 2011

We’ve had some really unpredictable weather in Cape Town lately, so when the sun came out on Saturday I took myself off to the market and selected some fresh fish and produce to create a dish that I thought would embody summer.

I got a small fillet of yellow tail from Julie Carter of Ocean Jewel Fresh Fish and grilled it simply with salt, pepper and a little olive oil.  I dressed the fish with some pink peppercorns, lemon juice, flakes of zest, shredded mint leaves and olive oil.  It’s a simple dressing, but also one with punchy flavours that stood up well with the gamey flavour of the fish.  I served the line fish with a very simple radicchio, fennel and apple salad.  The bitter, anise, sweet notes of the salad ingredients livened up the dish in a big, fresh way.

 

Ingredients (serves two)

  • 500g fillet of yellowtail, skinned, pin bones removed,  cut into 2 portions
  • 2 tsp olive oil
  • salt to season

 

For the dressing:

  • 1 tsp pink peppercorns
  • 10-12 mint leaves, shredded
  • 2 tbsp lemon juice, freshly squeezed
  • 1 tsp lemon zest flakes
  • 1 tbsp extra virgin olive oil

 

For the salad:

  • 1/2 small head radicchio, washed, torn into bite-size pieces
  • 1 medium fennel bulb, top & root removed, chiffonaded or shredded finely
  • 1 tsp fennel leaves, chopped
  • 1 tbsp fine salt
  • 1/2 green apple, sliced thinly
  • 1/2 tbsp lemon juice
  • 1 tsp castor sugar

 

Method

Place the shredded fennel in a bowl with the salt, and leave for 15 minutes to draw.  Place the apple slices in a separate bowl and sprinkle with the lemon juice and sugar.

Combine the ingredients for the pink peppercorn dressing and mix well.  Set aside.

Heat a grill or griddle pan, or prepare a braai to hot.  Season the fish fillets with the oil and salt.  Sear the fish on the grill on either side for 5-8 minutes, only touching once to turn.  Remove the fish fillets to a plate and allow to rest.

Rinse the salt from the fennel and drain well.  Dry with kitchen paper and place in a large bowl.  Add the radicchio and fennel leaves and the apple slices (with the sugar and lemon juice) to the bowl and toss together.  Dish the salad between 2 plates and serve with the rested fish, dressed with the peppercorn and mint dressing.


Wine pairing:  I paired this dish with a 2008 Aurelia MCC, a Chardonnay Pinot Noir blend hailing from Darling.  A pale straw colour with a fine, exuberant mousse, this held it’s own against the bold, fresh flavours of the salad and the dressing.  Available from Morvino.

 

 

 






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