Looking for something summery to try this weekend? Chef Mahlomola Thamae has just the recipe for you: seared line fish with a creamy lemon butter sauce and ratatouille.
Ratatouille is a classic end-of-summer French stew that is fun to say and fun to make (and wildly famous thanks to that adorable Pixar rat). It’s packed with fresh produce: tomatoes, eggplant, zucchini and bell peppers.
Try your own hand at the famous dish with Thamae’s recipe, which will bring you equal parts comfort and flavour.
ALSO READ: Globetrotting chef says there is more to come
INGREDIENTS
680g line fish, preferably seabass or red snapper
5 tbsp olive oil
Himalayan salt
½ cup fresh cream
1 fresh lemon
60g butter
½ cup green peas
½ onion
Mixed peppers (1 of each)
1 small baby marrow
1 brinjal (also known as aubergine or eggplant)
4 tbsp tomato paste
1 sprig fresh thyme
1 sprig fresh dill
ALSO READ: Globetrotting chef says there is more to come
METHOD
Fish:
- Season the fish with Himalayan salt and crushed black pepper.
- In a hot pan, add the olive oil and pan-fry the fish starting with the skin. Sear until golden brown. Turn and sear for 3 minutes.
Pea puree:
- Sauté diced onion in olive oil and butter until translucent.
- Add green beans, chicken stock, salt and pepper, then blend.
- Add fresh coriander or fresh mint to enhance the flavours.
Lemon sauce:
- Sauté finely diced onion with butter, then add your double cream and fresh lemon juice and simmer very slowly. Before serving, adjust the seasoning and add freshly chopped dill.
Ratatouille:
- Sauté diced onion and chopped garlic.
- Add medium diced baby marrow, mixed pepper, brinjal and chopped thyme.
- Add tomato paste and chicken stock, then let it simmer for 24 minutes. Adjust the seasoning with black pepper and salt.
Chef’s tip: Get creative with your plating and enjoy!
ALSO READ: Globetrotting chef says there is more to come
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