Cold Smoked Barbel, pickled Nouvelle mushrooms, basil emulsion – Bertus Basson

Bertus Basson's Cold Smoked Barbel

Bertus Basson’s Cold Smoked Barbel

Bertus Basson is such a special person, way beyond being a chef.  This is a recipe he did for a book by Nouvelle Mushrooms.  Being Bertus, it has unusual ingredients – like the barbel. Great match with Place in the Sun Sauvignon Blanc 2014.

Serves 4

You will need
300 gr of cold smoked barbel (can be replaced with 300gr smoked trout.)

For the pickle
35ml lemon juice
10 springs of chives
2 cloves of garlic, crushed
rind of one lemon
basil, picked & chiffonade
100ml Olive Oil

Basil emulsion
100ml milk
1 cup of basil leaves picked
300ml vegetable oil
seasoning
1 lemon zested

Mushrooms
30gr Shiitake mushrooms sliced
30gr Shimeji mushrooms sliced
2 giantking oyster mushrooms
3 radishes thinly sliced

Method
Combine all the ingredients for the pickling liquid.

Add the mushrooms and radish to the liquid and refrigerate overnight.

For the emulsion
Add the milk to a blender along with the basil.  Slowly start adding the vegetable oil- thickening the liquid as it goes along.  Once the liquid has been thickened, add seasoning and zest.

To plate
Slice the barbel into 1 cm thick slices and place in the middle of the plate, season
Dress with the pickled mushrooms and radishes
Finish with a micro green salad and a drizzle olive oil and lemon juice.
Dress with the pickled mushrooms and radishes
Finish with a micro green salad and a drizzle olive oil and lemon juice.

Michael’s wine recommendation – CLICK HERE

Place in the Sun Sauvignon Blanc 2014

Place in the Sun Sauvignon Blanc 2014

Bertus Basson

Bertus Basson

Highly acclaimed South African Chef, Bertus Basson, is famed for the phenomenal success of Overture, a restaurant he has had an integral part in establishing as one of the finest in South Africa in his position as a chef and owner since 2007. The picturesque winelands restaurant has won 5 Eat Out top 10, currently Overture is placed fourth, Overture has also been awarded 3 stars in the Rossouws Restaurant Guide for 4 years running.

Bertus has excelled as a competition chef and restaurateur. His most recent achievement is becoming a judge on The Ultimate Braai Master, South African reality cooking show.

Bertus is about to open his restaurant at The Spice Route in Paarl.

http://www.bertusbasson.com

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January 20th, 2015|Categories: Recipes|Tags: , , |