Grilled pike with caramelised peach and pineapple salsa


Olive oil, 1 medium sized fillit piece of pike, 125 ml butter, 1 clove garlic, juice of a medium lemon, 1 tablespoon smooth apricot jam, salt & pepper

For the salsa:

3 large peaches, 1 large pineapple, 1 small red onion, a large handful fresh coriander and/or parsley, chopped juice of half a lemon, 15 ml olive oil, salt & pepper


Cover a baking tray with baking paper and brush it with oil, then place the pike skin side down on the tray. Set it aside for now and start making the sauce. Melt the butter in a small saucepan over medium heat. Add the finely grated garlic, lemon juice and apricot jam, stir and season with salt and pepper. Allow the sauce to boil briefly before removing from the heat and spreading generously over the prepared pike. Place the pike in the preheated oven at 200 C and cook for about 15-20 minutes. Alternatively, you can also prepare the fish on the grill. Place the pike in the baking paper on a folding grill and cook over a medium-hot flame. Turn the grill grate over so that the other side can also be grilled.
In the meantime, start preparing the salsa. Pit the peaches, peel the pineapple and then cut each in half. Cut one half into small cubes while you cut the other half into larger slices. Heat a frying pan and fry the slices in it until hot (alternatively on the grill) so that the fruit takes on a slightly rusty aroma. Remove the slices from the pan, cut them into small cubes and add them to the raw cubes. Mix with finely chopped onions, coriander and parsley, lemon juice and olive oil. Mix everything well and then season with salt and pepper. Finally, arrange the freshly grilled pike on a plate and pour over your fruity salsa (this can be served cold or warm).

Wine recommendation:

With its fruity character and light vanilla aromas, the Anthonij Rupert Riebeeksrivier Swartland Caroline 2018 pairs particularly well with fish dishes. The Anthonij Rupert Cape of Good Hope Serruria Chardonnay 2019 also convinces with its intense aroma play of lemons and almonds, which can be combined especially with seafood, fish or creamy sauces. The Anthonij Rupert Jean Roi Cap Provincial Rosé 2018 is also a great food companion for fruity salads and seafood, which convinces with its fresh acidity and balance.

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