Yellowtail, Pan-Fried with Sauteed Fennel, Apple & Tomato & Potato Rosti – Jocelyn Myers-Adams, Executive Chef at The Table Bay Hotel

Jocelyn Myers-Adams Executive Chef

Jocelyn Myers-Adams Executive Chef

Jocelyn Myers Adams is the Executive Chef at The Table Bay Hotel at the V&V Waterfront in Cape Town.  Very conscious of her produce, its history and provenance.

Here is her recipe for Yellowtail, Pan-Fried with Sauteed Fennel, Apple & Tomato & Potato Rosti.

 

Yellowtail, Pan-Fried with Sauteed Fennel, Apple & Tomato & Potato Rosti

Yellowtail, Pan-Fried with Sauteed Fennel, Apple & Tomato & Potato Rosti

Ingredients

Fish
500 g yellowtail or other SASSI fish
Sea salt
2 T coconut oil or other

Sweet Potato Rosti (for both adults and children)
1 ½ cups grated sweet potato
2 T chopped herbs (can use parsley, fennel fronds, etc)
Sea salt
1 T coconut oil or other

Sauté
2 T red onion, sliced
1/2 fennel bulb, shaved
½ apple, finely sliced
1 tomato, peeled and deseeded, cut into petals and dried in oven at 100 C for 30 mins
1 T verjuice
1 T coconut oil or other

Fennel fronds and fresh lemon

Method

Fish
cut fish into two equal pieces, remove bones
season fish with sea salt
heat non stick pan on high heat and add oil
fry fish skin side down until crispy
turn and cook to desired doneness, I like yellowtail lightly seared and mostly rare on inside
remove from pan and set aside

Rosti
Mix grated sweet potato (squeeze to remove any excess water) with salt and herbs
Form small pancake shapes to the desired size. These may seem loose, but when you get them in the pan they will come together
Heat non stick pan to medium heat and add oil
Fry the sweet potato rostis until crispy and golden on the outside and soft on the inside

Sauté
in same pan, add coconut oil and sauté red onion
add apple and fennel, reserve 4 pieces of fresh (not cooked) shaved fennel
cook apple and fennel until soft
add verjuice and tomato petals, cook out liquid
toss sautéed ingredients with fresh fennel fronds and shaved fennel, place on plate and top with fish, garnish with lemon and serve immediately if you can find your husband.

Michael’s wine recommendation – click here

Haute Cabrière Chardonnay Pinot Noir 2014

Haute Cabrière Chardonnay Pinot Noir 2014

 

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