<\/p>\n
Celebrate Easter in true Cape style by cherishing the age old tradition of making your own picked fish and pairing it with Fleur du Cap Chenin Blanc, a wine made from one of the oldest and most planted grape varieties in South Africa.\u00a0If you don\u2019t have a treasured family recipe, salt aficionado, chef Craig Cormack, has added his special twist to this famous Cape dish as a perfect taste partner for Fleur du Cap Bergkelder Selection Chenin Blanc 2015. The medium-bodied Chenin Blanc awakens the tangy flavours of this festive fish dish.<\/p>\n
The lightly oaked Fleur du Cap Bergkelder Selection Chenin Blanc 2015 is a multi-layered wine with complex varietal flavours. Aromas of apple, guava, litchi and a touch of oak spice are unlocked in the first sip, while the mid-palate is filled with tropical fruit and a slightly creamy finish.\u00a0Chef Craig Cormack has given this traditional Easter dish a twist by adding wine and pomegranate to the recipe. The wine gives the fish a rich colour, while the pomegranate garnishes the dish with a cluster of rubies.<\/p>\n
Pomegranate Pickled Fish Method Place fish in baking dish, allowing space for sauce.\u00a0Cook the onions in the oil for 30 min or until they become soft and sweet.\u00a0Stir in the masala, fennel, coriander, peppercorns, cloves and bay leaves. Fry for 30 seconds or so before adding the apricots, sultanas, wine and salt.\u00a0Simmer uncovered for 20 minutes.\u00a0Then add the vinegar and sugar.<\/p>\n Pour the sauce over the fish.\u00a0Cover with foil and bake in the oven for 20 minutes.<\/p>\n Once cooked, remove from the oven and allow to cool completely. Then refrigerate at least a day.<\/p>\n To serve <\/p>\n Fleur du Cap Bergkelder Selection Chenin Blanc 2015 is available at selected stores country-wide. It sells at a cellar door price of R63 per bottle at Die Bergkelder in Stellenbosch<\/p>\n fleurducap.co.za<\/a> | Facebook<\/a> | Twitter<\/a>\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Celebrate Easter in true Cape style by cherishing the age old tradition of making your own picked fish and pairing it with Fleur du Cap Chenin Blanc, a wine made from one of the oldest and most planted grape varieties in South Africa.\u00a0If you don\u2019t have a treasured family recipe, salt aficionado, chef Craig Cormack, has added his special twist to this famous Cape dish as a perfect taste partner for Fleur du Cap Bergkelder Selection Chenin Blanc 2015. […]<\/p>\n","protected":false},"author":3439,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-24651","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/24651","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/3439"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=24651"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/24651\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=24651"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=24651"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=24651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/strong>1.5 kg skinned yellowtail
\n200 ml vegetable oil
\n1 kg sliced onions
\n15 ml quality masala
\n5 ml fennel seeds
\n5 ml coriander seeds
\n5 ml black peppercorns
\n4 whole cloves
\n4-5 bay leaves
\n125g dried apricots and sultanas
\n500 ml white or red wine (red wine gives fish a deeper colour)
\n10 ml coarse salt
\n75 ml white wine vinegar
\n30 ml brown sugar
\nSeeds of 1 large pomegranate<\/p>\n
\n<\/strong>Preheat oven to 200\u00b0C.<\/p>\n
\n<\/strong>Serve on salad with homemade lime-mayo,\u00a0Garnish by sprinkling the pomegranate seeds over the pickled fish.<\/p>\n