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Line Fish with Grilled Dandelion Radicchio

Line Fish with Grilled Dandelion Radicchio
Pan-seared fresh line fish, served with Josper-charred dandelion radicchio greens, carrot and pea purées and fresh broccoli flowers.

Line Fish recipe with Grilled Dandelion Radicchio from Daniela Gutstadt of the Culinary Table

Line Fish with Grilled Dandelion Radicchio

0shares Share0 Tweet0 Share0 Print0 Email0Pan-seared fresh line fish, served with Josper-charred dandelion radicchio greens, carrot and pea purées and fresh… Food and Wine Line Fish with Grilled Dandelion Radicchio European Print This
Serves: 4-6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1kg fresh white-flesh line fish, filleted
  • 500g fresh peas, shelled
  • 500g baby carrots, peeled
  • 200ml cream
  • 2 tbsp butter
  • olive oil
  • salt and pepper
  • juice of half a lemon
  • 4 heads dandelion radicchio, halved and washed thoroughly
  • salt and pepper
  • 1 bunch broccoli flowers

Instructions

  1. For the pea and carrot purées, blanch the peas in boiling water, then shock in an ice bath. Blanch the carrots in boiling water, then shock in an ice bath.
  2. Transfer the peas to a blender and blend on high speed, adding 200ml cream in a steady stream until the purée is completely smooth. Repeat the same method for the carrot purée.
  3. Use a tablespoon of butter in a saucepan to heat the purée gently when needed.
  4. Drizzle the dandelion with olive oil and season generously. Grill over hot coals or in a griddle pan until the leaves begin to wilt and the edges of the leaves char. Remove from the braai and douse with more olive oil and fresh lemon juice. Cut the leaves into 2 inch pieces.
  5. Heat a pan to cook the line fish fillets. Season and lightly oil each fillet. Pan-sear, skin side down, until the skin is crisp. Turn the fish over to cook the flesh. Serve with purées and grilled dandelion.

Wine suggestion: Gantouw Sauvignon BlancMeet Daniela Gutstadt from the Culinary Table

Chef Daniela Gutstadt owns and runs the Culinary Table on the outskirts of Johannesburg where she serves up a feast that’s packed with slow-cooked flavour. Give her home-made sauerkraut a try.

Culinary Table

Lanseria Centre, R512, Johannesburg

+27 (0) 11 017 0999; [email protected]

Open Monday to Sunday for breakfast and lunch

Recipe supplied and approved by chef

Photography Francois Pistorius

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