Pan fried white fish in orange leaves with artichoke hearts and dill butter

Pair this with a white blend wine, we suggest the Simonsig Chenin Avec Chêne

This recipe, from Simonsig Wine Estate’s restaurant Cuvée, will serve eight people.

Ingredients - White fish:

800g white fish (eg yellowtail), skinned and pin boned

2 each orange leaves, julienned

15ml sunflower oil

10 ml butter

Method:
Portion the fish in 100g portions.Pan fry the fish with julienne orange leaves so that it sticks to the fish. Place in hot oven for 3 minutes to cook through depending on the thickness of the fish fillet.

Ingredients - Artichokes and tomato

2 each tomatoes, seeded, peeled and sliced into strips

8 each artichoke hearts, tinned – sliced

5 ml oil

Method:
Just before serving, heat the oil in the pan and add the artichoke hearts and tomatoes, toss it through and remove from heat. Season to taste.
Ingredients - Dill butter

125g fresh dill, chopped

500g butter

25ml fish sauce

½ each lemon, juice only

2 pinches nutmeg

2 pinches salt

2 pinches white pepper

2 tsp Dijon mustard

2 tsp cream

Method:

Melt down butter then add dill – bring to boil and stir in the rest of ingredients except mustard and cream. Season to taste. Add mustard and cream to sauce – whisk through and blitz with a hand blitzer/electric hand mixer.

For serving:

Place the artichoke hearts and tomato strips in the middle of the plate. Spoon the dill butter over it and sprinkle fresh dill over the sauce. Place the fish on top of the artichokes and sprinkle with coarse salt.

Find out what Simonsig has planned for the Stellenbosch Wine Festival or find more meal ideas in our recipes section.

Stay in the loop on what’s happening in and around Cape Town, be sure to subscribe to our popular newsletter and follow us on Facebook and Twitter.