Pan-seared fresh line fish, served with Josper-charred dandelion radicchio greens, carrot and pea purées and fresh broccoli flowers.
- 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
- 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.
- 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.
- Use a tablespoon of butter in a saucepan to heat the purée gently when needed.
- 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.
- 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.
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.
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
Julia Lloyd was a freelance photojournalist for Country Life before she joined the magazine as sub-editor. For Julia, photography is all about great light. Yes, sort out the composition, focus, emotion, action, you name it, but it’s superb light that will make an excellent photograph unforgettable. And if great light isn’t there for the taking (or making), then let’s have a picture that tells a story.