Caxton magazines staffCaterer Tamsin Snyman of Bay Gourmet (021 790 3367), daughter of famous foodie Lannice, has inherited her mother’s confident charm and practical style – especially when it comes to entertaining
INGREDIENTS
- 4 fresh yellowtail or angelfish steaks, each about 200g and about 2cm thick
- salt and milled black pepper
- 200ml medium dry sherry
- 2 cloves garlic, peeled and crushed
- 4 spring onions, trimmed and finely sliced
For the mayonnaise topping:
- 2 eggs
- 1 egg yolk
- 10ml Dijon mustard
- salt and milled black pepper
- 30ml white wine or cider vinegar
- 375ml canola oil
METHOD
1. Make the mayonnaise topping in a food processor by combining the eggs, yolk, mustard and a little salt and pepper until pale and thick. With the machine running, add the vinegar, then the oil, pouring it slowly in a very thin stream.
2. Season the fish lightly with salt and pepper. Choose a frying pan just large enough to fit all four pieces at once, add the sherry and bring to the boil with the garlic.
3. Add the fish, cover it, then poach it over a medium heat for 5–6 minutes until just cooked through. Check if the fish is done by gently parting the flesh to see if it’s opaque. Don’t overcook the fish; it must not dry out.
4. Heat the oven grill. Transfer the fish into individual baking dishes or onto one large platter and pour a few tablespoons of poaching liquid over each portion. Top each fillet with ½ a cupful of mayonnaise, smoothing it down the sides to cover the fish. Grill until the topping is puffed and golden.
5. To serve: place the individual serving dishes onto larger plates or lift each portion onto warm plates and spoon a little of the cooking liquid around it. Garnish with slices of spring onion.
This recipe serves 4.
