Recipes

Grilled silver warehou topped with black olive crust, served with a tomato and basil salad (Serves 6)

Ingredients:

6 x 200 g silver warehou steaks (skinned)

6 vine-ripened tomatoes

12 basil leaves (torn into strips)

extra virgin olive oil

12-year-old balsamic vinegar

sea salt

cracked black pepper

Olive paste

500 g black kalamata olives

50 g sun-dried tomatoes

1 tablespoon capers

1 red pepper, roasted, peeled and seeded

Method

For each serving, spread a layer of olive paste over the skin side of a warehou steak, approx. 3 mm thick. On a very hot oiled grill plate, place the fish paste side down and cook until a solid crust forms. Turn over and cook a further 2-3 minutes, rest 2 minutes in a warm place above stove. Warehou is best rare to medium rare so that it does not become dry.

Cut a roasted vine-ripened tomato into six slices and lay in a half circle on the plate. Sprinkle with the torn basil and season with sea salt and black pepper. Place the warehou on top and drizzle extra virgin olive oil on the black olive crust to make it sheen. Then drizzle oil around the plate with balsamic vinegar and serve.

Olive paste

Pit the olives, place in a food processor and blend to a fine paste. Add the tomatoes, capers and chopped red pepper and blend until all ingredients have formed a fine paste. Chill in fridge.

Tomatoes

To cook tomatoes, score the top and plunge into boiling water for approximately 20-30 seconds. Remove and discard the skin. Rub each tomato with olive oil, sprinkle with salt and pepper and place on a lightly oiled oven tray. Bake at 175⁰C for about 12 minutes. Allow to cool.