4 x 150g native rock fish fillet
250g pistachio nuts, shelled and toasted
250g almonds, toasted
60g sesame seeds
1 tbsp (each) coriander and cumin seeds, toasted
½ tsp dried thyme
¼ tsp salt
Beurre Blanc Sauce
2 tbsp finely minced shallots
60ml (each) white wine and freshly squeezed lemon juice
125g unsalted butter, cut into pieces
Salt and white pepper, to taste
3 medium-seized ripe tomatoes, finely chopped
250g (each) parsley and scallions, finely chopped
75ml (each) freshly squeezed lemon juice and safflower oil
2 tbsp fresh mint
375ml low-salt chicken broth
250g tomatoes, skinned, seeded and diced
60g (firmly packed) fresh cilantro leaves
2 large green onions, peeled and chopped
1 large garlic clove, peeled
1 tbsp fresh lime juice
500ml extra virgin olive oil
•Place all the ingredients for the dukkah in a food processor and pulse until it resembles breadcrumbs. Set aside.
•Mix minced shallots with the wine in a non-aluminum saucepan and reduce mixture to a glace (until syrupy). Add the lemon juice and reduce again. Remove from the heat and add one chunk of butter at a time, whisking until well incorporated.
• Pour 250ml water into a saucepan; add quinoa and bring water to a boil. Reduce the heat and simmer until all water has been absorbed. Mix finely chopped tomatoes, parsley and scallions in a bowl; add lemon juice, safflower oil, and mint to the tomato mixture. Stir in cooked quinoa and season with salt. Mix well.
• Place all the ingredients for the salsa verde in a food processor and pulse until slightly chunky. Heat olive oil, add the tomato mixture and simmer for 10 to 12 minutes untill thickened.
• Lightly season the rock fish fillet and seared them in olive oil over a hot skillet. Top fillet with dukkah crust and finish off in an oven at 375˚C for 3 to 4 minutes.
• Spoon the tabbouli on to center of the serving plate and top with seared fillet, spoon salsa verde and beurre blanc sauce around the plate. Garnish with fresh herbs.
*This recipe can be found in May-June 2006 Issue.