“For us wine and food are deeply entwined. As a producer I love the exploration and surprise I get from working out optimum alliances between my glass and table plate. We would love to share some of our discoveries and also the work of many of the chef’s who work with our wines.”
Snapper Tartare/Crudo with a Coconut, avocado, mint sauce…
matched with the Papillon Blanc 2014
125ml Lemon Juice
125ml White vinegar
2 mince onions
1/2 finely chopped fresh Fennel
60ml Olive Oil
1 Tbsp Mint
Salt and Pepper for seasoning
125ml coconut cream
1 1/2 ripe but firm avocados
1 Tbsp lemon Juice
1 pinch of cayenne pepper
1 Tbsp chives
- Finely chop the Snapper into small cubes.
- Add lemon juice and vinegar.
- Marinate in refrigerator for 30 minutes or more .
- Pour off liquid.
- Gently mix remaining ingredients into the fish.
- For the Sauce mix all the ingredients in a blender or small bowl with a stick blender until smooth and thick
- Dollop a large spoonful of the crudo onto a large crustini. Then spoon a small amount of the sauce on the top. Garnish with a sprig of fennel leaf.
- Mix sauce together with crudo mixture then place in a small circular moulds. Apply pressure on top until mixture is firm. Slide mould off and serve as a tartare.
- Mix flour and 2 tbsps of Turmeric.
- Slightly sauté thin strips of onion…then cover them in the flour and spice mix.
- Deep fry in a saucepan of hot vegetable oil.
- Pinch a few strands and place on top of the moulded Tartare…et viola