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Pan-fried yellowtail with sautéed fennel, apple and tomato, and potato rosti

By Jocelyn Myers-Adams, Executive Chef of the Table Bay Hotel.

Ingredients:

Fish
• 500 g yellowtail or other SASSI fish
• Sea salt
• 2 T Morgenster Lemon Enhanced Extra Virgin Olive Oil

Sweet potato rosti
• 1 ½ cups grated sweet potato
• 2 T chopped herbs like parsley, fennel fronds etc.
• Sea salt
• 1 T Morgenster Lemon Enhanced Extra Virgin Olive Oil

Sauté
• 2 T red onion, sliced
• ½ fennel bulb, shaved
• ½ apple, finely sliced
• 1 tomato, peeled and deseeded, cut into petals and dried in oven at 100 C for 30 mins
• 1 T verjuice
• 1 T Morgenster Lemon Enhanced Extra Virgin OliveOil
• Fennel fronds and fresh lemon


Method:

Fish
• cut fish into two equal pieces, remove bones
• season fish with sea salt
• heat non-stick pan on high heat and add Morgenster Lemon Enhanced Extra Virgin Olive Oil
• fry fish skin side down until crispy
• turn and cook to desired doneness, I like yellowtail lightly seared and mostly rare on inside
• remove from pan and set aside

Rosti
• Mix grated sweet potato (squeeze to remove any excess water) with salt and herbs
• Form small pancake shapes to the desired size. These may seem loose, but when you get them in the pan they will come together
• Heat non-stick pan to medium heat and add Morgenster Lemon Enhanced Extra Virgin Olive Oil
• Fry the sweet potato rostis until crispy and golden on the outside and soft on the inside

Sauté
• in same pan, add Morgenster Lemon Enhanced Olive Oil and sauté red onion
• add apple and fennel, reserve 4 pieces of fresh (not cooked) shaved fennel
• cook apple and fennel until soft
• add verjuice and tomato petals, cook out liquid
• toss sautéed ingredients with fresh fennel fronds and shaved fennel, place on plate and top with fish, garnish with lemon and serve immediately

Tel: +27.218521738   Fax: +27.218520835   Email: info@morgenster.co.za  
P.O. Box 1616, Somerset West, 7129, South Africa
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