– recipe –

yellowtail WITH RED HARISSA



 –RECIPE–

yellowtail with red harissa 



RECIPE: yellowtail WITH RED HARISSA & CUMIN POLENTA CHIPS

Chef Judi Fourie of Pilcrow & Cleaver brings magical flavour, warmth and colour to Fish With A Story with a luscious harissa made with roasted red pepper. paired with comforting cumin-spiced polenta chips and served on a bed of perfectly blanched green beans, this fish dish will knock the socks off even the most discerning dinner guests.  




Serves: 2

Prep time: 40 minutes

Cooking time: 7-10 minutes

Works well with: Yellowtail, any Fish With A Story

Occasion:
 Dining in, Effortless entertaining




Chefs notes: Start by making the polenta chips as they need to chill and set before frying. While the polenta chips are cooling, prep the red harissa.

 


Ingredients

2 x 200 g fillets of Yellowtail With A Story

1 lemon 

olive oil 

100 g fine green beans 

red harissa (see below)

polenta chips (see below)

edible flower, for garnishing

 


Polenta Chips

1 cup polenta 

3 cups vegetable stock 

2 tsp cumin seeds 

sea salt 

pepper 

sunflower oil 

  1. Put the vegetable stock in a saucepan and let it simmer. 

  2. Heat another saucepan and lightly toast the cumin seeds, then add the dry polenta.

  3. Start adding the warm stock one ladle at a time and keep stirring the polenta.

  4. When the polenta is cooked through it should taste non gritty, then season with sea salt and pepper. 

  5. Cover a square deep tray or dish with cling film. 

  6. Spread the polenta about 5cm thick and leave to set in the fridge.


Red Harissa

1 red pepper 

1 clove garlic 

½ tsp cumin seeds 

½ tsp coriander seeds 

1 tsp smoked paprika 

100 ml extra virgin olive oil 

½ tsp ginger, chopped 

15 ml red wine/fynbos vinegar

  1. You can roast the red pepper by putting it whole in the oven, but for the best flavour try burning it on a gas hob or outside on a fire. 

  2. Once the skin is blackened put it in a bowl and cover with cling film (or in a Ziplock bag) to steam so you can remove the skin. 

  3. After about 5 minutes put the pepper under a tap and wash off the skin with the seeds still intact. 

  4. Put the peeled roasted pepper in a blender. 

  5. In a non-stick pan toast the cumin seeds, coriander seeds and paprika for 1 minute, don’t burn the spices. 

  6. Add toasted spices to blender. 

  7. Add the garlic, ginger, sea salt & pepper and red wine vinegar. 

  8. Turn on blender and drizzle in the olive oil to create an emulsion. 

  9. Set aside or in the fridge.

 


Method

  1. Turn on a fryer/air fryer or a pan with oil on the stove for the polenta.

  2. Cut your polenta into chips (I usually cut quite fat ones, but it is up to you).

  3. Heat up a frying pan with a little olive oil for the fish.

  4. Season your fish fillet with sea salt, pepper and lemon juice. 

  5. Put a sauce pan on with hot water. Once it is simmering add a pinch of sea salt and cook beans for 4 minutes. Remove the beans, set aside and dress with olive oil, sea salt and pepper.

  6. Cook the fish, skin-side down first, then turn and cook through for approximately 7 minutes (it is best if you just keep checking in on it, there is not a fixed time for cooking fish). 

  7. Once the fish is in the pan, drop your polenta fries in the hot oil until they are golden and crispy, then drain on paper towel and set aside.

  8. To plate, put the harissa on the plate and smear it by dragging the back of a spoon through it. Plate the green beans and place the fish on top. Stack the cumin polenta chips and garnish with edible flowers.

 

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