Cook Like A Celebrity Chef with Woolworths

 

Pickled "Green Listed" Hake / Jackie Cameron (p)

 
Jackie Cameron
“With the Jackie Cameron School of Food & Wine opening on 7 April 2015, there has been little time for creating new dishes - sadly. I am therefore most grateful to Woolworths for including me in its Celebrity MasterChef SA and Woolworths campaign. I so enjoyed being back in my happy place and working with top-quality products.”
— Jackie Cameron

For a long while now I have wanted to create a new-age, pickled-fish dish. I was inspired to try this dish when I saw the SASSI, green-listed hake on the Woolworths shelves here in the KwaZulu-Natal Midlands.

Hake, pickled for 12 hours, then thinly sliced, filled with sweet potato and rolled up, results in a sweet-and-spicy flavour with a hint of acidity in the back of the palate. In my opinion, sweet potatoes are underutilised in our kitchens. I suggest cooking them with their skins on to ensure maximum nutrient benefit. Add a sprinkling of pineapple powder - it tastes like pina colada - and is inspired by the masala pineapples we so often used to buy on the Durban beachfront. The pear espuma, adds a lightness and freshness. I often use apples and pears in dishes - they add texture and a fruity freshness. The onion sauce, with slight star-anise undertone, brings all the flavours together so well and Cindy’s Atchar is the final touch.

I have chosen to present this dish in a Weck Jar - on its side. This reminds me of the yachts in a glass bottle that fascinated me for hours on end, when I was much younger. The fish is placed on news-printed rice paper and brings in the traditional wrapped-up, fish-and-chips idea. Diners can pull the rice paper out of the bottle and slide on to a plate - ready to eat and enjoy!

Recipe

Pickled “Green Listed” Hake
With Sweet Potato, Cindy’s Atchar, Pineapple Powder-Crumble, Pear Espuma and Onion

Yields: 4

Pickled “Green Listed” Hake

Ingredients:

  • 400g Hake
  • 2.5ml Cinnamon Powder
  • 5 ml Fennel Seeds
  • 1 piece Cassica
  • 30 ml Turmeric
  • 30ml Hot-Masala
  • 5 ml Cumin Seeds
  • 1 Star Anise
  • 1 cup Water
  • 2 cups Brown Spirit Vinegar
  • 2 Bay Leaves, dried
  • 310g White Onion, sliced

Method:

  1. In a pan, roast all the spices.
  2. Add the spices to the water, vinegar, bay leaves and onion.
  3. Bring to the boil allow simmering for 5 minutes.
  4. Cool and add fish and leave overnight to pickle.

Sweet Potato Puree

Ingredients:

  • 365g Sweet Potato, boiled with skin on
  • 15ml Salted Butter
  • 5 ml Cream

Method:

  1. When cooked, mash through a sieve and ensure complete cooking.

Cindy’s Atchar

Ingredients:

  • 1 bottle of Atchar

Method:

  1. Liquidise the atchar and set aside for later use.

Pineapple Powder-Crumble

Ingredients:

  • 1 Pineapple, thinly sliced

Method:

  1. Place thin slices onto greaseproof paper and into an oven at 50°C overnight until semi-crisp.
  2. Pulverise/ liquidise until a powder-crumble appearance.

Pear Espuma

Ingredients:

  • 190ml Cream
  • 190g Tinned-Pears, no juice
  • 1 ¼ sheets Gelatin
  • Freshly ground black pepper and Salt

Method:

  1. Liquidise the cream and pear together.
  2. Heat this and add sponged gelatine, strain.
  3. Season well, place into a cream gun into the fridge.
  4. On serving gas twice.

Onion Sauce

Ingredients:

  • 350g White Onion, sliced
  • 100g Salted Butter
  • 1 Star Anise
  • 90 ml Water

Method:

  1. Slowly simmer all of the ingredients until the onion is very tender.
  2. Liquidise and strain.

Raison Jelly

Ingredients:

  • 100g Raisins
  • 100ml Water
  • 100ml good quality Dessert Wine
  • 1 sheet Gelatine

Method:

  1. At a low heat, soften the raisins in the water and dessert wine.
  2. Liquidise and strain.
  3. Add sponged gelatine and place onto a small tray to set.
  4. Once set, cut into little blocks.

Extra Ingredients:

  • 20g Roasted flaked Almonds
  • Dhanya/Coriander julienne (finely sliced)
  • Rice Paper – 9,5cm x 13 cm

Putting the dish together:

  1. Thinly slice the fish, lengthways and place onto a piece of plastic to form a square of 8 to 10 cm (make four).
  2. Pipe the chilled potato crème down the one side of this and roll this up using the plastic to help you. Place this into the fridge for an hour to firm up.
  3. Place a drag line of onion puree on the ricepaper printed page and then top this with the hake.
  4. Place a dollop of pear espuma at the back of the fish.
  5. Place the rest of the ingredients around the Hake as per the photo.
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