Seelan – who has launched and been instrumental in the successes of some of the Cape’s most illustrious establishments, including La Perla, The Grand, The Reserve Brasserie and Shimmy Beach Club – conceived Seelan as a taste of St Tropez at the V&A Waterfront – a home away from home for Capetonians and tourists alike.
Every week, he publishes one of his favourite recipes to the Seelan Facebook Page; make sure to like it to get your weekly recipe fix! This week Seelan shows his fans how to make line fish with artichoke sauce, served on a bed of balsamic-infused radicchio.
Line fish with artichoke sauce
Ingredients
- 280g line fish (kob or kingklip)
- Flour with seasoning
- 100g butter
- 30ml olive oil
- 100ml good-quality fish stock
- 1/2 teaspoon lemon juice
- 10g pine nuts (roasted)
- 10g basil (sliced)
- 30g salted butter
- 30g roast tomatoes
- 80g roast artichokes .
- 100g radicchio
- 25m balsamic vinegar
- Salt & pepper
Method
- Grill the fish for 4 minutes on each side
- Place fish in the oven, with the grill set on 180°.
- Sprinkle the lemon juice over and spread 15g of the butter onto the fish .
- Grill for about 6 to 8 mins until cooked.
- In the same pan, sear the radicchio leaves for 1 minute.
- Add the balsamic vinegar, and reduce slightly.
- Add salt and pepper to taste .
- In a separate pan, add the olive oil & remaining butter on low heat then add the fish stock, pine nuts, artichokes, roast tomatoes and basil.
- Arrange the radicchio in the middle of a dinner plate and place the fish on top of it.
- Add the artichoke sauce on top of the fish .
Directions to Seelan Restaurant
Shop 8 Quay 5
V&A Waterfront
Phone: 021 421 4906
Email: reservations@seelan.co.za
