Melicia’s Weskus Chili and Herb Yellowtail

MELICIA'S WESKUS CHILLI & HERB YELLOW TAIL

Weskus Kuier:

Snoek Pate served with Grissini sticks, Spiced Apricot Compote and Apricot and Almond rustic bread.
Chili and herb Yellow tail skewers served with lemon Aioli, Charred corn salsa and Spekboom pesto. 

RECIPES BY: Melicia Hosking

Bread

500g flour
10ml yeast
¼ tsp Royal Baking Powder
5ml salt
5ml sugar
10ml Clover butter, softened
Lukewarm water

  1. Combine flour, yeast, baking powder, salt, sugar and butter in large mixing bowl. Mix well.
  2. Gradually add lukewarm water to form a soft, slightly sticky dough.
  3. Tip out on a lightly floured surface and knead for 10 minutes until smooth and elastic.
  4. Place in a lightly oiled bowl. Allow to proof/ rise for 20 minutes or until doubled in size.
  5. After 20 minutes, remove the dough from the bowl and knock down.
  6. This dough was used to create the 3 types of breads. Scale the following weights for the different variations:
  7. 10 x 15g- grissini sticks, 2 x 80g- apricot and almond rustic breads, 6 x 55g- Flat breads.
  8. Shape grissini sticks by rolling into long thing wands. Place on a greased parchment lined tray and bake immediately for 10- 15 minutes until crispy and golden.
  9. Add 60g chopped dried apricots and 40g flake almonds to the 2 x 80g dough to create the apricot and almond loaves into rustic small baguettes, set on a greased parchment lined tray and rise for 30 minutes.
  10. After 30 minutes and the loaves have doubled in size, score, dust with flour and bake for 20-25 minutes.
  11. For the flat breads, roll out each 55g dough ball into a flat disc on a lightly floured surface.
  12. Heat a cast iron pan and cook flat breads are puffed and have some brown spots on the surface. Remove from heat and set aside.





SPICED APRICOT COMPOTE

½ cup dried apricots, chopped
½ cup water
¼ cup sugar
1 star anise
2 cinnamon quills
Salt to taste

  1. Place all ingredients in a saucepan and cook on medium heat till apricots are soft and liquid has evaporated. Set aside at room temperature.

SNOEK PATE

300g smoked Snoek
2 cloves garlic
150g plain cream cheese
4tbl Clover sour cream
1 tbl parsley
20ml lemon juice
5ml garlic powder
2.5ml red chili flakes
1ml freshly ground black pepper
Salt to taste

  1. In a frying pan, heat 15ml olive oil. Add smoked Snoek and garlic and char on high heat until just cooked though.
  2. Remove the Snoek form the frying pan and carefully flake the fish, removing all the bones.
  3. In a separate bowl, mix the remaining ingredients until smooth.
  4. Add the flaked Snoek. Adjust seasoning and acid. Mix to combine.
  5. Place in a dish of your choice for serving. Garnish with parsley. Keep refrigerated until serving.

LEMON AIOLI

1 egg yolk
1 whole egg
Zest of 1 lemon
15ml lemon juice
1 clove garlic
½ cup vegetable oil
¼ cup olive oil
Salt and pepper to taste

  1. Place eggs, lemon zest, lemon juice and garlic clove in a jug and blend using a stick blender until well combined- approximately 15 seconds.
  2. Combine the oils in a separate jug and with the stick blender running, gradually add the oil in a slow stream into the egg mixture, ensuring to emulsify with the stick blender.
  3. The aioli is ready when it is thick.
  4. Season to taste. 
  5. Chill until required.


SPEKBOOM PESTO

½ cup Spekboom leaves, rinsed and dried
1 clove garlic
1/8 cup cashew nuts
¼ cup olive oil
1 tbl grated parmesan
Juice of ½ lemon
Salt and pepper to taste

  1. Place the Spekboom, garlic clove, cashew nuts and parmesan cheese in a pestle and mortar and grind to a smooth paste.
  2. Add the lemon juice to the Spekboom mixture and gradually add olive oil whilst blending with the pestle to emulsify.
  3. Season with salt and pepper.


SWEETCORN SALSA

15ml vegetable oil
2 sweetcorn cobs
1 red pepper, diced
½ red onion, diced
1 red chili, finely sliced
20g fresh coriander, chopped
Salt and pepper to taste

  1. Using a blow torch char the sweetcorn cobs.
  2. Cut the kernels off the cob. Set aside.
  3. Heat a frying pan, add oil and sweet corn kernels. Saute for 1 minute.
  4. Add red onion, chilli and finally the red pepper.
  5. Cook till slightly softened but al dente.
  6. Season to taste. Add fresh coriander.


CHILI AND HERB YELLOWTAIL SKEWERS

300g Fresh Yellowtail fillets (bones removed)
1-2 red chili, finely chopped
2 garlic cloves, minced
10g coriander, chopped
Salt and pepper to taste
1 tbl Spekboom pesto

6 bamboo skewers
15ml olive oil
20ml Clover butter
Micro herbs for garnish

  1. Cut the yellowtail into rectangles approximately 6cm long and 3cm wide.
  2. Place in bowl and add chili, garlic, coriander, salt and pepper and Spekboom pesto. Mix to coat.
  3. Skewer each piece of fish on one skewer.
  4. Heat a non-stick frying pan on high heat and add the oil and butter.
  5. Cook till fish is cooked through, but moist and tender.
  6. Serve skewers on aioli topped with sweetcorn salsa and flatbreads.
  7. Garnish with micro herbs