Ingredients: prawns and line fish of your choice
For the marinade: granulated sugar, white wine vinegar and water in equal parts, turmeric and yellow mustard seeds
For the pickled onion: 8 black peppercorns, 4 seeds all spice, 2 bay leave, 1tsp turmeric, 1tsp masala, 2tsp cumin, 2tsp coriander, 1C vinegar, 1/2C water, 1/2C brown sugar, 5 garlic clove, 2Tbsp mustard seed, chopped ginger
For the Corn Salsa: 2 blanched corn, 1 medium red onion, coriander, red chilli, lemon juice, oil, sugar
Preparation: Toast the mustard seed for the marinade and add turmeric followed by the other ingredients. After that, toast the spices for the pickled onion and mix them with garlic and ginger followed by the vinegar and sugar. Slice the shallots in rounds and pour them together with the mixture over hot pickle. Lay the prawns and the fish in it.
Blanch for the Salsa both corns. After that, cut the corn from the cob. Dice red onion, coriander and red chilli. Mix everything in a bowl and dress it with lemon juice, oil, salt and sugar.
Fry fish of your choice and the prawns in the pan, the last ones with shell and only short from both sides. Serve them together with the Corn Salsa. We hope you enjoy cooking and having a good appetite!
Our Wine Recommendation
A great companion to this delicious recipe is the Delaire Graff The View Chenin Blanc 2019. The crunchy and elegant white wine has been awarded with Mundus Vini Silver and convinces with beautifully integrated oak notes as well as its multifaceted fruit aromas, a light honey note and a delicate minerality. The wonderful balance and the excellent structure give the white wine that was exclusively produced for CAPREO by Morné Very, a pleasant mouth feel. By the way: The name “The View” is homage to the spectacular view of the vineyards that can be enjoyed from the restaurant terrace of the Delaire Graff restaurant.