Yellowtail in citrus marinade served with sweet and spicy red onion, herb butter and farmstyle bread
RECIPES BY: Renuka
Renuka's Weskus Citrus Yellowtail
Citrus Yellowtail
Yellowtail fish skinned and cut into filets
3 oranges
1/2 cup Clover butter
Salt
Pepper
Chopped fresh parsley Chopped wild rosemary Orange zest from 1 orange 1/2 teaspoon smoked paprika
- In a saucepan add zest of 1 orange and the juice of 3 oranges, add butter, smoked paprika, herbs and salt and pepper.
- Melt on stove
- Once melted, place fish in a bowl. Make sure to salt and pepper the fish then pour marinade over fish.
- Leave to marinate for 10 minutes
- In a shallow frying pan add melted butter. Add marinated fish and fry on high heat for 3 minutes on each side.
- Remove from saucepan and leave to rest.
Herb crumb for fish
In a pan add a splash of olive oil. 2 tablespoons breadcrumbs, salt, pepper, lemon zest, chopped parsely and chopped wild rosemary. Toast until crispy.
Sweet and spicy red onion
3 red onion finely sliced Apricot jam
3 fresh green chillies finely chopped
Olive oil
Salt and pepper
2 tablespoons Red wine vinegar
- In a saucepan add a little olive oil, add sliced red onion and allow to soften.
- Add salt and pepper and start with 1 tablespoon red wine vinegar.
- Once onions are soft and jam like, add chillies and apricot jam(add jam according to preference, start with 1 tablespoon). The onions should have a sweet but spicy taste.
Herb butter compound
- In a bowl add 125 grams softened salted butter. Add chopped fresh parsley and chopped wild rosemary. Add salt and black pepper.
- Grate in 1 to 2 cloves of garlic and add 1/2 teaspoon smoked paprika. Place in a sheet of non stick baking paper and roll into a sausage.
- Refrigerate until ready to serve.
Farmstyle Bread
10 grams yeast (1 sachet) 200 grams semolina 240 grams cake flour
15 mls sugar
5 mls salt
30 mls oil
1/2 teaspoon Royal Baking Powder
1 cup lukewarm water
- Grease a 26 or 28 cm loaf pan
- In a standmixer bowl add yeast, semolina, flour, sugar, salt and baking powder.
- Mix to combine
- Add oil and half of the water. Mix with a dough hook and continue to add small amounts of water until dough forms a ball. Knead for 7 minutes until dough is soft and elastic.
- Place in a greased bowl, cover with cling film and leave to rise for 45 minutes. Punch dough to remove gas and shape into a loaf, place in a greased loaf pan and leave uncovered to double in size (30 minutes)
- Preheat oven to 180 degrees Celsius (fan assisted)
- Brush the top of the loaf with beaten egg. Bake in oven for 25 to 30 minutes until well risen, golden and it sounds hollow when tapped
- Remove from the oven and remove from pan. Place on wire rack. Immediately brush the top with apricot jam, add freshly chopped wild rosemary and Flaky salt.
Plating:
To a plate add red onions, then the yellowtail, place the crumb intop of the fish. Add micro greens. Serve with a wedge of lemon
On the side serve the loaf of bread and herb butter.
To enjoy this dish, cut a slice of bread, butter with herb butter, place a piece of yellowtail fish and a generous amount of red onions. Enjoy!
