Carved into the Franschhoek mountain range, Haute Cabrière is known for its beautiful location. Walking into the Cellar Restaurant is like entering a cave with a wonderful vaulted ceiling, featuring a series of sparkling handcrafted chandeliers and very modern artworks that add colour and liveliness. Many of the artworks are created by Haute Cabrière founder Achim von Arnim.
One of the unique features about Haute Cabrière is the passionate focus on food and wine pairing. One of these pairings is an excellent grilled linefish that is perfectly paired with Pierre Jourdan Tranquille as prepared by Chefs Nic van Wyk and Westley Muller. Keep a look out for the new packaging of the Pierre Jourdan Tranquille in-store.
Find the full recipe below!
Grilled Line Fish with Sauce Vierge by Haute Cabriere
Serves 4
Ingredients
Fish
- 4x200g fish fillets, we use hake most of the time or any Sassi green listed fish
- 16 baby Nicola or red skin or fir potatoes (4 per person)
- *4 artichoke hearts cut in half. (You can use good quality bottled ones, the ones in oil are best.)
Sauce Vierge
- 1/2 cup olive oil
- 1/2 cup canola oil
- 80ml Raspberry vinegar
- Juice of one lemon
- 1/2 red onion, chopped
- 2 Tomatoes skinned and deseeded
- 1 Tbs toasted crushed coriander seeds
- 1 Tbs toasted crushed fennel seeds
- 100g chopped parsley
- 100g chopped basil
- 100g spring onions
- Salt and pepper
Method
- For the sauce, toast the spices and crush. Add the red onion and hot toasted spices to the vinegar and lemon juice. Bring to the boil, and infuse for 30 min. Strain the sauce and season with salt and pepper. Finley dice the skinned tomato and chop the herbs. Whisk all the oil and vinegar mixture together, add the fresh herbs and tomato and season.
- For the rest of the dish, cook the baby potatoes with the skin on, in salted water till soft, remove and drain, cut in rounds and dress with some sauce vierge set aside.
- Grill the artichoke hearts on a griddle pan until nice and charred on the edges, set aside. Both these items are served at room temperature.
- Grill the fish until nice and brown, about 2-3 minutes on each side and finish in a hot oven if need be for 3 minutes. Spoon some of the sauce verge on a room temperature plate and place the potatoes in the middle, place the fish on top of the potatoes and finish with the grilled artichokes make sure you have enough sauce on the plate, each bite should be able to soak up a good amount of sauce.
*Seasonal. Asparagus also works well as pictured.
