Savour this recipe for Cape Atlantic Fruit De Mer from Executive Chef Christo Pretorius at The Twelve Apostles. The recipe serves ten people.
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- 200g clean, brunoise tuna
- 1 handful of chives, finely sliced
- 20g chopped coriander
- 5g grated ginger
- 2 finely diced radishes
- 1 diced gherkin
- Zest of 1 lemon
- 2 limes juiced
- 10ml soya sauce
- 10ml mirren
- 10ml miso paste
- 5 drops of sesame oil
- 30ml of olive oil
- 30ml of lime aioli
- 5g salt
- 3g pepper
- Dice the tuna into 10mm cubes.
- Combine the herbs, ginger, radish, gherkin, mirren, soya, miso, sesame, salt, pepper, aioli and olive oil in a bowl.
- Toss the tuna in this mix to coat.
- Season with lime juice salt and pepper.
Oyster and watercress emulsion
- 100g watercress
- 10 oysters shucked
- 10 egg yolks
- 1.25 ml Dijon mustard
- 5g salt flakes
- 5g fine pepper
- Juice of 1 lemon
- 500ml canola oil
- Blanch the watercress then refresh in ice water.
- Blend in until it becomes a smooth puree, adding some water as you blend.
- Strain the puree and set aside.
- Add the egg yolks and oysters and blend until smooth.
- Add the lemon juice, seasoning and mustard and blend again.
- Slowly add the oil until fully emulsified and smooth.
- Strain through into a clean squeeze bottle and chill.
- 1000g fresh mussels
- 500ml white wine
- 500ml sake wine
- 1 garlic, cut in half
- 2 handfuls of lemongrass
- 1 sliced ginger
- 2 chillies
- 1 chopped fennel
- 10g peppercorns
- A handful of bay leaves
- Clean mussels under running water and discarding any that are open.
- Add all ingredients together in a medium pot and bring to the boil.
- Let the liquid boil for 10 minutes to intensify the flavour.
- Add the mussels in a colander little at a time to ensure all of them will open and steam until they open.
- Any mussels that are closed open with a knife.
- Remove the mussels from their shells carefully.
- Use 2 or 3 mussels per portion depending on their size.
- Reserve the liquid for the saffron mussel cream.
Saffron mussel cream
- Liquid from the mussels
- 500g cream
- 2g saffron
- 10g salt flakes
- Rehydrated the saffron fronds in the cream for a few minutes.
- Bring the mussel liquid and cream up to a boil and reduce down by 3 quarters.
- Season to taste and set aside to cool.
- It can look like it curdles but just reheat on a low heat and whisk.
Green onion oil
- 100g chives
- 100g spring onion tops
- 100g leek tops
- 600ml canola oil
- 10g khoisan salt
- Place all ingredients in a mixer and blend on full power for 5 minutes.
- Leave the mixture stand for 10 minutes.
- Strain through a double muslin cloth.
- Discard the solids and set aside the onion oil.
Marinated trout roe/eggs
- 100g trout eggs
- 15ml sake wine
- 15ml mirren
- 15ml soy sauce
- Add the sake, mirren and soy to the eggs and leave in the fridge to marinate.
- 200g shelled soybeans
- 15ml olive oil
- 20g chopped parsley
- 20g chopped chives
- 5g khoisan salt
- 5g white pepper
- 40g pea shoots
- Shell soybeans.
- Add the herbs, oil and season.
- Garnish with the pea shoots.
- 300ml verjus
- 30ml rice vinegar
- 100ml water
- 10g lemongrass
- 10g ginger
- 10g garlic
- 2 limes juiced
- 10ml castor sugar
- 3g salt
- Bring the pickling liquid and all ingredients to the boil.
- Let it infuse for 30 minutes.
Pickled Seaweed Spaghetti
- 50g dried, seaweed spaghetti, hydrated in hot water
- Pickling liquid
- 5g khoisan salt
- 2g white pepper
- Place the seaweed into the warm pickling liquid.