Impassioned champion of ethically sourced and traceable fish, Steenberg Executive Chef Kerry Kilpin encourages her guests to #KnowWhatYouEat every day of the week, especially on World Fisheries Day this Saturday, 21 November.
Restaurants partnering with the ABALOBI app provide numerous fishing communities on the western and southern Cape coast with a better price for their fish and livelihood for their families. By purchasing ‘storied’ seafood and serving the right fish, caught by the right fisher, Steenberg is able to contribute to the grassroots economy of these communities and assist with the rebuilding of sustainable fisheries.
As the first chef to partner with ABALOBI over two years ago, Kerry is fully committed to this non-profit, small-scale fisher initiative that directly supplies chefs with premium quality fish which is ecologically responsible and socially fair. Motivated by the need to protect fish resources for future generations, Kerry works directly with the fisherfolk using the ABALOBI app to supply her with their daily catch.
One of Kerry’s current favourites
1 red onion chopped
100g wild rocket
100g pan-fried shimeji mushrooms
100ml fish stock
1 onion chopped
2T chopped fresh tarragon
1t chopped garlic
Sauté the onions and garlic on a medium heat until soft, deglaze with the fish stock and boil for 2 minutes. Add the cream and cook for a further 2 minutes. Add the chopped tarragon, blend and season with a squeeze of lemon juice and salt.
50ml white wine vinegar
1/2t mustard seeds
2 bay leaves
1 star anise
½ cucumber peeled into ribbons using a peeler
Combine the vinegar, water, sugar and spices in a pot. On a medium heat allow the sugar to dissolve and then bring to the boil for 2 minutes. Cool. Once the liquid has cooled down and warm to the touch, add the cucumber ribbons and a pinch of salt. Allow to pickle overnight in the fridge.
Season the fish with salt and pepper and pan-fry on a medium heat until nicely golden and cooked. Roughly 2 minutes per side depending on the thickness of your fish.
Place the fish on a bed of wild rocket in the center of the plate. Combine the cucumber pickle, mushrooms and red onion to form a salsa. Place this on top of the fish and sauce around with the tarragon velouté.
Read more about Steenberg Wine Estate – CLICK HERE