OOOOH! I like delicious snacks. Especially delicious snacks that are a new tradition for me! Being a Jewish gal from Durban means that I never grew up with firstly, celebrating Easter, and secondly, in true Cape-style picked fish goodness. So thank you Fleur du Cap for introducing me to something new and for pairing it with the Fleur du Cap Chenin Blanc.
“Chef Craig Cormack has added his special twist to this Cape speciality. The medium-bodied Chenin Blanc awakens the tangy flavours of this festive fish dish. The stone fruit and ripe citrus notes of the wine complement the sweet flavours of the dried apricots and sultanas in the recipe,” says Wim Truter, cellarmaster at Die Bergkelder in Stellenbosch.
Fleur du Cap Pomegranate Pickled Fish recipe
Ingredients
1.5 kg skinned yellowtail
200 ml vegetable oil
1 kg sliced onions
15 ml quality masala
5 ml fennel seeds
5 ml coriander seeds
5 ml black peppercorns
4 whole cloves
4-5 bay leaves
125g dried apricots and sultanas
500 ml white or red wine (red wine gives fish a deeper colour)
10 ml coarse salt
75 ml white wine vinegar
30 ml brown sugar
Seeds of 1 large pomegranate
Method
- Preheat oven at 200°C.
- Place fish in baking dish – allow space for sauce.
- Cook onions for 30 min – until they become sweet.
- Stir in masala, fennel, coriander, peppercorns, cloves and bay leaves – fry for 30 seconds before adding apricots, sultanas, wine and salt.
- Simmer uncovered for 20 minutes.
- Add vinegar and sugar.
- Pour sauce over the fish.
- Cover with foil and bake for 20 minutes.
- Cool completely and refrigerate at least a day.
- Serve on salad with home-made lime-mayo
- Garnish by sprinkling the pomegranate seeds over the pickled fish.
Fleur du Cap Bergkelder Selection Chenin Blanc 2015 is available at selected stores country-wide. It sells at a cellar door price of R63 per bottle at Die Bergkelder in Stellenbosch, or purchase it online at www.vinoteque.co.za.
