The Fleur du Cap Bergkelder Selection Chenin Blanc goes perfectly with traditional dishes. The wine brings out the piquant taste of the traditional Cape Malay dish. Chef Craig Cormack gives a twist to this dish by adding wine and pomegranates to the recipe. The wine gives the fish a warm colour while the pomegranate dots the dish with red rubies.
Ingredients
1.5 kg skinned yellowtail
200 ml cooking oil
1 kg chopped onions
15 ml good quality masala
5 ml fennel seed
5 ml coriander
5 ml black peppercorns
4 whole cloves
4-5 laurel leaves
125 g dried apricots and sultanas
500 ml white or red wine (red wine gives the fish a deeper colour)
10 ml coarse salt
75 ml white wine vinegar
30 ml brown sugar
Pips of 1 big pomegranate
Preheat the oven to 200°C.
1. Place fish in a baking dish leaving enough space for sauce.
2. Fry onions for 30 minutes till they taste sweet.
3. Mix masala, fennel, coriander, peppercorns, cloves and laurel leaves and add. Fry for 30 seconds before adding apricots, sultanas, wine and salt.
4. Simmer for 20 minutes without a lid.
5. Add vinegar and sugar.
6. Pour sauce over fish.
7. Cover with foil and bake for 20 minutes.
8. Let it cool off completely and keep in fridge for at least a week.
9. Serve on salad with home-made lime mayonnaise.
10. Garnish by sprinkling pomegranate pips over the top.
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