Recipe: Lemony pickled yellowtail fish with Cathedral Cellar Chardonnay

There are a lot of things that excite me about autumn and harvest celebrations, but nothing like the hungry expectation of curried pickled fish.

It is ingrained in our society, and I know of few people who can resist this iconic piece of South African heritage cooking. I have read many recipes from many cooks like Errieda du Toit and Michael Olivier over the years and I draw inspiration from all of them. This is Cathedral Cellar's version served warm with an extra helping of preserved lemon mayonnaise. The Cathedral Cellar Chardonnay is a perfect match for this dish with its layered textures and flavours.

Recipe: Lemony pickled yellowtail

Preparation time: 60 minutes and two days in advance to pickle.

Serves: 4 - 6

Ingredients

For the fish

• 2 kg fillet of fish (I love using a firm fish like Yellow Tail, but make sure to remove all the bones
• and cut into large bite sized portions)
• Flour
• 250 ml of Willowcreek lemon-flavoured olive oil

For the Lemony Pickle

• 6 large onions cleaned and cut into large slices
• 100 ml of Willowcreek coriander-flavoured olive oil
• 80 ml of Rajah Mild and Spicy Curry Powder
• 10 ml turmeric - freshly grated turmeric would be first prize
• 25 ml of coriander roasted in a hot pan and roughly grounded - not too fine
• 30 ml of Allspice
• 5 ml of sweet smoked paprika
• 150 g of soft brown sugar
• 15 ml of dried chilli flakes
• 50 g of grated ginger
• Enough salt and black pepper to taste (I love using white pepper)
• Juice and rind of two lemons
• 750 ml good quality white wine vinegar
• 300 ml water
• 6 each of fresh bay and lemon leaves thinly sliced

Method

1. This dish needs be made at least two to three days in advance - it just gets better on standing.
2. Cover the fish with flour and in a large frying pan over medium heat, bake each side of the coated fish in the lemon flavoured olive oil until golden brown drain on towelling paper and allow to cool.
3. Prepare the pickle by frying the onions on low heat in the coriander-flavoured olive oil until translucent before adding all the spices, continuing to gently cook on a low heat until cooked through - about 8 to 10 minutes.
4. Add the lemon juice, lemon rind, water, vinegar and sliced leaves and bring to the boil, let it gently simmer for about 5 minutes.
5. Start layering the fish into a large glass bottle or ceramic dish and gently cover each layer with the lemony curry sauce.
6. Let it cool completely, cover tightly and let it rest in the fridge for at least two to three days.
7. Serve with our freshly baked Schiacciata harvest bread and chilled Cathedral Cellar Chardonnay.