Pop-up Dinners
Pop-up Dinners

Pan-fried line fish with char-grilled courgettes and spelt with a tomato and spring onion salsa

Serves 4

Pairs well with Haute Cabrière Chardonnay Pinot Noir

Ingredients

  • 4 x 180 g fillet weight, fresh line fish
  • Canola oil to cook

For the spelt

  • 150 g spelt or barley
  • 1 clove garlic, sliced
  • 50 ml olive oil
  • 50 ml canola oil
  • 2 sprigs of thyme, crushed
  • 50 ml sherry vinegar
  • 4 large courgettes
  • Salt and pepper

For the tomato & spring onion salsa

  • 20 cherry tomatoes
  • 20 g spring onion
  • 10 g chives
  • 10 g flat leaf parsley
  • 50 ml olive oil
  • 30 ml red wine vinegar
  • 10 g brown sugar
  • Salt and pepper
Cellar Master Takuan von Arnim

Method

For the spelt: Cook in water until soft and set aside to stay warm.

In a bowl, combine sherry vinegar, olive oil, canola oil, thyme sprigs and a thick slice of garlic, salt and pepper and set aside. Thinly slice the courgettes on a mandolin and then dry-grill on a hot griddle pan or charcoal grill. When char marks appear, remove and place in oil mixture you have set aside. Stir well, but gently, and then add the spelt. Leave to stand for at least 30 min at room temperature.

For the salsa: Cut the cherry tomatoes into quarters, finely chop all the herbs and combine. Add brown sugar, salt and pepper. Stir well, then add the vinegar and olive oil and let stand for 10 minutes.

For the fish: Season the fish with salt and pepper and cook in some oil on medium heat, skin side first. A portion this size should cook about 2-3 minutes a side. When the fish is cooked remove from the heat and place on paper towel.

To plate: Place some of the spelt mixture in the middle of an unheated plate. Place the fish on top of this. Spoon salsa around and over and ensure to get some of the salsa juices on too.

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